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

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 test

active:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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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

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.
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