brussels-sprouts-salad-with-crunchy-chickpeas

Lunch Food

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.

Ingredients

  1. 1 (9 to 10 ounce) package shredded or shaved Brussels sprouts

  2. 4 cups chopped kale

  3. 1/2 cup Tahini Sauce with Lemon & Garlic (see Associated Recipes)

  4. 1 cup roasted chickpea snacks with sea salt

  5. 1 medium avocado, pitted and quartered

Directions

  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.

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

  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.