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.

Carolyn A. Hodges, R.D.
Source:, October 2019


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

336.6 calories; protein 11.9g 24% DV; carbohydrates 30.6g 10% DV; exchange other carbs 2; dietary fiber 12.9g 52% DV; sugars 3.3g; fat 20.2g 31% DV; saturated fat 2.5g 12% DV; vitamin a iu 2160.8IU 43% DV; vitamin c 82.1mg 137% DV; folate 114.7mcg 29% DV; calcium 74.9mg 8% DV; iron 1.9mg 11% DV; magnesium 48.2mg 17% DV; potassium 632.9mg 18% DV; sodium 365.5mg 15% DV; thiamin 0.3mg 32% DV.