Brussels Sprouts Salad with Crunchy Chickpeas

Brussels Sprouts Salad with Crunchy Chickpeas

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From:, October 2019

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 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (9 to 10 ounce) package shredded or shaved Brussels sprouts
  • 4 cups chopped kale
  • ½ cup Tahini Sauce with Lemon & Garlic (see Associated Recipes)
  • 1 cup roasted chickpea snacks with sea salt
  • 1 medium avocado, pitted and quartered


  • Prep

  • Ready In

  1. Divide Brussels sprouts and kale among 4 single-serving lidded containers (you'll have about 3½ 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 ¼ cup roasted chickpeas and ¼ 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 information

  • Serving size: 1 salad & 2 Tbsp. tahini sauce
  • Per serving: 337 calories; 20 g fat(2 g sat); 13 g fiber; 31 g carbohydrates; 12 g protein; 115 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 2,161 IU vitamin A; 82 mg vitamin C; 75 mg calcium; 2 mg iron; 365 mg sodium; 633 mg potassium
  • Nutrition Bonus: Vitamin C (137% daily value), Vitamin A (43% dv), Folate (29% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ fat, 1½ vegetable, 1 lean protein, 1 starch

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