Brussels Sprouts Salad with Crunchy Chickpeas

Must Try

Lemon-Roasted Vegetable Hummus Bowls

Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full through the afternoon. The easy roasted...

The Best No-Knead Whole-Wheat Bread

This easy no-knead bread can be made with any number of mix-ins for several variations on a go-to whole-wheat bread that's the perfect addition...

Purslane, Cucumber & Tomato Salad with Mint

Purslane is a nutrient-packed green with a bright, lemony flavor and delicate crunch. Many gardeners in the U.S. consider it a weed, but Cypriots...

Stuffed Potatoes with Salsa & Beans

Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner...

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

Roasted Fingerling Potatoes

Oven-roasted fingerling potatoes can be a special holiday side dish, but they're quick enough to enjoy on a weeknight too. The secret to these...

Lemon-Roasted Vegetable Hummus Bowls

Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full through the afternoon. The easy roasted...

The Best No-Knead Whole-Wheat Bread

This easy no-knead bread can be made with any number of mix-ins for several variations on a go-to whole-wheat bread that's the perfect addition...

Purslane, Cucumber & Tomato Salad with Mint

Purslane is a nutrient-packed green with a bright, lemony flavor and delicate crunch. Many gardeners in the U.S. consider it a weed, but Cypriots...

Stuffed Potatoes with Salsa & Beans

Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner...

More Recipes Like This