Lunch

Raw Brussels Sprouts and Chickpea Salad in a Jar with Artichokes, Sun Dried Tomatoes and Asiago

Crisp shaved Brussels sprouts mingle with hearty chickpeas and tangy artichoke sun-dried tomato Asiago savor mix, all tossed in bright lemon olive oil that clings to every bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Raw Brussels Sprouts and Chickpea Salad in a Jar with Artichokes, Sun Dried Tomatoes and Asiago
Total
5 min
Prep
5 min
Serves
3

Nutrition per Serving

Calories
335
Protein
15g
Carbs
35g
Fat
16g
Fiber
9g
Sugar
5g
Sodium
695mg

Ingredients

  • 3 tbsp fresh lemon juice
  • 1 1/2 tbsp extra virgin olive oil
  • 3/8 tsp kosher salt
  • fresh black pepper (to taste)
  • 1 1/2 cup canned chick peas (drained and rinsed)
  • 3 cup shaved Brussels sprouts
  • 5 oz package Sharp Salad Savors
  • 3 12 oz wide mouth jars

Instructions

  1. Combine lemon juice, olive oil, salt and pepper in a small bowl and whisk well. Place 2 tablespoons of dressing in the bottom of each 12 oz wide mouth jar.
  2. To each jar add 1/2 cup chickpeas, 1 cup shredded brussels sprouts, 1/3 of the salad savors (3 tbsp artichoke/3 tbsp sundried tomatoes for each) and top with asiago. Cover and refrigerate until ready to eat. When ready, shake well then pour into a bowl and enjoy!