Brussels Sprouts Salad with Crunchy Chickpeas
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.
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.
3 1/2 fat, 1 1/2 vegetable, 1 lean protein, 1 starch