Brussels Sprouts Salad with Crunchy Chickpeas

Rating: 2.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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: EatingWell.com, October 2019

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Recipe Summary

active:
10 mins
total:
10 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Serving Size: 1 salad & 2 Tbsp. tahini sauce
Per Serving:
337 calories; protein 11.9g; carbohydrates 30.6g; dietary fiber 12.9g; sugars 3.3g; fat 20.2g; saturated fat 2.5g; vitamin a iu 2160.8IU; vitamin c 82.1mg; folate 114.7mcg; calcium 74.9mg; iron 1.9mg; magnesium 48.2mg; potassium 632.9mg; sodium 365.5mg; thiamin 0.3mg.
Exchanges:

3 1/2 fat, 1 1/2 vegetable, 1 lean protein, 1 starch

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Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Melkgam
Rating: 5 stars
11/28/2020
This is a wonderful salad. Read More
kimberlucy
Rating: 3 stars
05/19/2021
There are things that I love about this salad, like the chickpeas and the avocado. However, the raw brussel sprout + kale combo is not it. I love leafy greens and often eat kale salads, but it literally tastes like hay trying to swallow down. I would roast the brussel sprouts or use a different salad base. Read More
jc0730@gmail.com
Rating: 1 stars
01/11/2021
When I read the other review with the one star, I thought maybe she/he might be too critical and just not a kale/sprout lover. Negative. She was spot on except I would say it was like eating tree bark. I'm a super clean eater and I can eat the greenest of green, the rawest or raw but this salad has simply no flavor. There's not enough dressing to even taste it (and the dressing on its own is very good). The chick peas add no flavor even though I air fried my own with spices. I'm sad that I prepped four of these guys as I'm following the 7 day plan. I'll certainly add more dressing today and will massage it into the veggies in the morning hoping that the dressing will break down the crunch a bit. The one redeeming feature is that once you were done, you didn't want more Also, it was filling for just a salad. Read More
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KellyJo
Rating: 1 stars
06/18/2020
I understand the lack of reviews on here. This salad while healthy is like eating grass. I was able to stomach the first time only because I am new to 1500 calories and trying to lose weight due to a health issue. The second time I threw in some sliced mushrooms grated carrots chopped tomatoes and a teaspoon of sliced almonds. I had already mixed in the "dressing" so I left off the tasteless dry chickpeas and I used another teaspoon of olive oil some balsamic vinegar a bit of salt and pepper. I used 1/2 an avocado which I know ramps up the calories but next time there will not be any of this dressing either. That along with no chickpeas should help make up for the almonds (which I may not do the next time) and the other 1/4 of the avocado. Read More
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