Sautéed Brussels Sprouts, Chickpeas and Kale salad

Delicious and healthy Brussels Sprouts, Chickpeas and Kale Salad.

Ingredients:
- 1 (15oz) can organic chickpeas (garbanzo beans) rinsed and drained
- 1 cup fresh kale roughly chopped
- 1 cup Brussels sprouts, trimmed and halved
- 2 tbsp lemon juice
- 1/2 cup red peppers, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon turmeric powder (optional)
- 3 tablespoons extra-virgin olive oil
- Sea salt, Turmeric and freshly ground black pepper

How to Prepare:
First cook the Brussels Sprouts. Heat 2 tbsp of Olive Oil in a medium saucepan over high heat. When the oil is hot add brussels sprouts, keeping as many as possible cut-side down.Turn the heat to medium, and cook them until the sprouts are golden-brown, and then turn them to the other side, cook for about 8 to 10 minutes. Add few tablespoons of water into the saucepan, coating the bottom of the entire pan, cover and cook until the water has evaporated and they are softened, then toss the lemon juice over it.

TIP: Do not overcook Brussels Sprouts, not only do they lose their nutritional value and taste but they will begin to emit such unpleasant sulfur smell associated with overcooked.

Add 1tbsp of the olive oil and mustard seeds, wait for them to pop a little, this takes about 30 seconds; add onion and garlic, stir and cook for 3 minutes.
Add red peppers, chickpeas and kale.Season with turmeric, ground black peppers and sea salt to taste; cook for about 4 minutes. Serve it immediately.