Baked Brussels Sprouts Salad (High Protein!)

0 Preheat the oven to 400 degreed F.
1 Cut the [wprm-ingredient text="4 cups brussels sprouts" uid="0"] in half. Remove the [wprm-ingredient text="15 oz chickpeas" uid="1"] from the can and rinse them in a strainer under cold water. Then, use a towel to pat them dry.
2 In a large bowl, mix together 1 tbsp maple syrup, 1 tbsp olive oil, and [wprm-ingredient text="1/8 tsp salt" uid="5"]. Then, add the brussels sprouts and chickpeas and mix so they're fully coated.
3 Place brussels sprouts and chickpeas on a large baking sheet and bake for 25 mintues.
4 While this bakes, toss the [wprm-ingredient text="1/2 cup pecans" uid="2"] with 0.5 tbsp olive oil and 1 tbsp maple syrup so they're fully coated. Also, make the dressing by mixing together the [wprm-ingredient text="1/2 cup Greek yogurt" uid="7"], [wprm-ingredient text="1 tsp dijon mustard" uid="12"],[wprm-ingredient text="1 tbsp maple syrup" uid="10"],[wprm-ingredient text="1 tsp olive oil" uid="9"],[wprm-ingredient text="1 tbsp skim milk" uid="8"], and [wprm-ingredient text="1 pinch salt and pepper" uid="11"] in a large bowl.
5 Remove the brussels sprouts and chickpeas from the oven after 25 minutes and add the pecans to the sheet pan. Then, bake an additional 5 minutes. You can also broil at the end for a few minutes to get everything more crispy if you like.
6 Remove from the oven, top with dressing, and enjoy!