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. Source:, October 2019

Carolyn A. Hodges, R.D.


Ingredient Checklist


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.


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

337 calories; 20.2 g total fat; 2.5 g saturated fat; 365 mg sodium. 633 mg potassium; 30.6 g carbohydrates; 12.9 g fiber; 3 g sugar; 11.9 g protein; 2161 IU vitamin a iu; 82 mg vitamin c; 115 mcg folate; 75 mg calcium; 2 mg iron; 48 mg magnesium;