Brussels Sprouts Salad with Crunchy Chickpeas

Name: Brussels Sprouts Salad with Crunchy Chickpeas
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1 (9 to 10 ounce) package shredded or shaved Brussels sprouts; 4 cups chopped kale; 1/2 cup Tahini Sauce with Lemon & Garlic; 1 cup roasted chickpea snacks with sea salt; 1 medium avocado, pitted and quartered

Lunches

Dinners

Prep Time: 5 min

Cook Time: 5 min

Total Time: 10 min

Servings: 4

Brussels Sprouts Salad with Crunchy Chickpeas

This nutritious salad with lots of fiber can be prepared in only 10 minutes. You can either eat it straight away or portion it into four servings for a high-fiber meal throughout the week.

Ingredients

1 (9 to 10 ounce) package shredded or shaved Brussels sprouts
4 cups chopped kale
1/2 cup Tahini Sauce with Lemon & Garlic
1 cup roasted chickpea snacks with sea salt
1 medium avocado, pitted and quartered

Directions

Step 1

Divide Brussels sprouts and kale evenly among 4 single-serving containers with lids (approximately 3 1/2 cups of greens per container). Seal the containers and refrigerate (they should be good for up to 4 days).
Step 2

Place 2 tablespoons of tahini sauce into each of the 4 small lidded containers.
Step 3

Just before serving each salad, pour one portion of the tahini sauce over the salad and mix well to coat thoroughly. Finally, add 1/4 cup of roasted chickpeas and 1/4 avocado to each salad.