Roasted Brussels Sprout & Chickpea Salad

2 cups butter lettuce; chopped
1/2 cup cherry tomatoes; cut in half
1 avocado; cubed
1/3 cup of mozzarella; diced
1 spring onion; sliced
1 can chickpeas; drained
3 cups Brussels Sprouts; halved
1 tbsp Shawarma spice
1 tsp paprika
1 tsp garlic salt
Salt & pepper
Olive oil
1/2 lemon

Preheat your oven to 400F.
Line a baking sheet with tin foil & set aside.
In a bowl, add your chickpeas, shawarma spice, paprika, salt & peper, & olive oil.
Mix well & place on one half of the baking sheet.
In another bowl, mix your Brussels Sprouts, olive oil, salt & pepper & garlic salt.
Place on the other side of the pan.
Bake for about 15-20 minutes or until crispy!

In a large salad bowl, toss all ingredients together.
Once well mixed, dress with lemon juice.

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