Meanwhile, roughly dry the chickpeas with a tea towel. Combine with a glug of olive oil, a good pinch of salt and 1/2 tsp freshly ground black pepper in a mixing bowl. Give everything a good stir and pour out onto another baking tray. Roast alongside the Brussels sprouts for 20-25 minutes, or until golden brown and crunchy.

To make the dressing, heat a large frying pan over a medium heat and add a good glug of extra-virgin olive oil. Once hot, add the lemon slices and cook for 2-3 minutes each side, until amber in colour and beginning to caramelise. Transfer to a chopping board and chop into a fine paste, then combine with maple syrup, garlic, mustard, and a good pinch of salt and black pepper in a small bowl. Give everything a whisk, adding a little extra glug of extra virgin olive oil to form a paste, then taste and adjust the seasoning, if needed.

Finally, combine the panko breadcrumbs and pine nuts in a dry frying pan over a low-medium heat. Fry for 2-3 minutes, stirring frequently, until golden and toasted (watch the pan carefully here as they can turn quite quickly!).

Toss the roasted sprouts and half of the roasted chickpeas with a generous spoonful of the dressing. Serve between bowls and finish sprinkled with the remaining chickpeas and toasted breadcrumb mixture.