Brussels Sprouts Salad with Crunchy Chickpeas

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

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Total: 10 minutes

Author : Carolyn A. Hodges, R.D.

Brussels Sprouts Salad with Crunchy Chickpeas

Ingredients

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1 (9 to 10 ounce) package shredded or shaved Brussels sprouts4 cups chopped kale1/2 cup Tahini Sauce with Lemon & Garlic (see Associated Recipes)1 cup roasted chickpea snacks with sea salt1 medium avocado, pitted and quartered

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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.