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.
Recipe instructions Brussels Sprouts Salad with Crunchy Chickpeas
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).
Place 2 tablespoons of tahini sauce into each of the 4 small lidded containers.
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.