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Preheat the oven to 400 degrees F.
Cut the 4 cups brussels sprouts in half. Remove the 15 oz chickpeas from the can and rinse them in a strainer under cold water. Then, use a towel to pat them dry.
In a large bowl, mix together 1 tbsp maple syrup, 1 tbsp olive oil, and ⅛ tsp salt. Then, add the brussels sprouts and chickpeas and mix so they're fully coated.
Place brussels sprouts and chickpeas on a large baking sheet and bake for 25 mintues.
While this bakes, toss the ½ cup pecans with 0.5 tbsp olive oil and 1 tbsp maple syrup so they're fully coated. Also, make the dressing by mixing together the ½ cup Greek yogurt, 1 tsp dijon mustard,1 tbsp maple syrup,1 tsp olive oil,1 tbsp skim milk, and 1 pinch salt and pepper in a large bowl.
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.
Remove from the oven, top with dressing, and enjoy!