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brussels sprouts salad with crunchy chickpeas

www.eatingwell.com
Your Recipes

Total: 10 minutes

Ingredients

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Instructions

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Step 1

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.

Step 2

Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.

Step 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.

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