Brussels Sprouts Salad with Crunchy Chickpeas This healthy high-fiber salad comes together in just 10 minutes. Serve it right away or pack it in individual servings for four super-satisfying high-fiber lunches for the week ahead. To cut down on prep time, we’re using preshredded Brussels sprouts from the produce department and store-bought roasted chickpeas. Look for roasted chickpea snacks with the healthy snacks or nuts at your grocery store.

active: 10 mins
total: 10 mins
Servings: 4

Ingredients

  • 1 (9 to 10 ounce) package shredded or shaved Brussels sprouts
  • 4 cups chopped kale
  • 1/2 cup Tahini Sauce with Lemon & Garlic (see Associated Recipes)
  • 1 cup roasted chickpea snacks with sea salt
  • 1 medium avocado, pitted and quartered

Directions

    Step 1

    Divide Brussels sprouts and kale among 4 single-serving lidded containers (you’ll have about 3 1/2 cups of greens in each container). Seal and refrigerate for up to 4 days.

    Step 2

    Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.

    Step 3

    Just before serving each salad, drizzle with 1 portion of tahini sauce and toss well to coat. Top with 1/4 cup roasted chickpeas and 1/4 avocado.

Tips

To make ahead: Refrigerate dressing and salad (except avocado and chickpeas) separately for up to 4 days. Top salad with dressing, chickpeas and avocado just before serving.

Nutrition Facts

Serving Size: 1 salad & 2 Tbsp. tahini sauce Per Serving: 337 calories; protein 11.9g; carbohydrates 30.6g; dietary fiber 12.9g; sugars 3.3g; fat 20.2g; saturated fat 2.5g; vitamin a iu 2160.8IU; vitamin c 82.1mg; folate 114.7mcg; calcium 74.9mg; iron 1.9mg; magnesium 48.2mg; potassium 632.9mg; sodium 365.5mg; thiamin 0.3mg. Exchanges:

3 1/2 fat, 1 1/2 vegetable, 1 lean protein, 1 starch

LEAVE A REPLY

Please enter your comment!
Please enter your name here