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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
225.12g
Carbs
46.01g
Dietary fiber
15.89g
Sugar
8.45g
Fats
9.1g
Saturated
1.24g
Poly
2.22g
Mono
4.27g
Proteins
15.43g
Calcium
67.31%
Iron
96.53%
Magnesium
109.39%
Vitamin A
916.2%
Vitamin C
713.23%
Vitamin B6
37.85%
Vitamin D
0mg
Vitamin B12
0mg
Sodium
10.29%
Potassium
102.95%
Cholesterol
0mg
Percentages are based on a diet of 2000 calories a day.
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