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Time
10 min
Level
Basic
Author
eatingwell

Brussels Sprouts Salad with Crunchy Chickpeas

high-fiber
vegan
Note
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.
Instructions
1
Divide shredded or shaved Brussels sprouts and chopped 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.
2
Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.
3
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.
Micro nutrients
Total weight
242.16g
Carbs
47.67g
Dietary fiber
16.35g
Sugar
8.57g
Fats
13.63g
Saturated
1.87g
Poly
3.23g
Mono
6.19g
Proteins
16.46g
Calcium
73.34%
Iron
103.19%
Magnesium
112.92%
Vitamin A
916.65%
Vitamin C
720.54%
Vitamin D
0mg
Vitamin B6
37.85%
Vitamin B12
0mg
Cholesterol
0mg
Sodium
23.7%
Potassium
105.44%
Percentages are based on a diet of 2000 calories a day.
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