Brussels Sprouts Salad with Crunchy Chickpeas
This healthy high-fiber salad is ready in just 10 minutes. Serve immediately, or pack one serving in each lunch box for four very satisfying high-fiber lunches for the week ahead.
To save prep time, I use shredded Brussels sprouts from the produce store and store-bought roasted chickpeas.
Look for roasted chickpeas at the grocery store along with healthy snacks and nuts.
How to make
Step 1. Divide Brussels sprouts and kale into 4 single-serving, lidded containers (each container holds about 3 1/2 cups of vegetables). Seal and refrigerate for up to 4 days.
Step 2. Transfer 2 tablespoons tahini sauce to 4 small lidded containers and refrigerate for 4 days.
Step 3 Just before serving the salad, drizzle one portion of the tahini sauce over the salad and toss well. Top with 1/4 cup roasted chickpeas and 1/4 avocado.
To make and serve Store dressing and salad (except avocado and chickpeas) separately in refrigerator for up to 4 days. Just before serving, top salad with dressing, chickpeas and avocado.
