Brussels Sprouts Salad With Crunchy Chickpeas
  1. Divide Brussels sprouts and kale among 4 single-serving lidded containers (you'll have about 3 ½ 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 ¼ cup roasted chickpeas and ¼ avocado.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

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