Wash and rinse the shaved brussels sprouts, place in a large salad bowl and massage with 2 tbsp lemon juice.
Preheat oven to 375F and line baking sheet with parchment paper. Drain chickpeas, saving the water for other recipes, and place on baking sheet. Pat dry with paper towel. Drizzle on avocado oil and all seasonings. Mix around on the tray to get them evenly coated. Bake for 25 minutes or longer for extra crispiness.
To make the dressing simply add all ingredients to a blender and run until smooth and creamy.
Start by massaging the the brussels sprouts with lemon juice. Add on the chickpea croutons, dressing and extra parmesan cheese to top if desired. Mix till well incorporated.
Serve right away and Enjoy!
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