Brussels Sprouts and Chickpea Salad with Artichokes
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Three jars of shaved Brussels sprouts and chickpeas with a marinated artichoke blend over a bright lemon dressing. Keep them chilled and toss in a bowl to serve.
Ingredients
Dressing
- 3 tbsp fresh lemon juice
- 1 1/2 tbsp extra-virgin olive oil
- 3/8 tsp kosher salt
- Black pepper to taste
Salad
- 1 1/2 cups canned chickpeas drained
- 3 cups shaved Brussels sprouts
- One 5-oz package DeLallo Sharp Salad Savors (marinated artichokes, sun-dried tomatoes, Asiago)
Equipment
- 12-ounce jars
- whisk
- mixing bowl
- cutting board
Directions
- Prepare: Rinse and drain the chickpeas, and shave the Brussels sprouts. Whisk the lemon juice, olive oil, salt, and pepper together.
- Assemble: Pour approximately 2 tbsp dressing into each 12-ounce jar, then add 1/2 cup chickpeas, 1 cup Brussels sprouts, one-third of the artichoke/tomato mixture, and some Asiago.
- Store: Keep it chilled and eat within 2–3 days.
- Serve: Keep the jar upright until you are ready to eat. Pour it into a bowl, toss with the dressing, and serve cold.
Notes
A prepared packaged artichoke, sun-dried tomato and Asiago blend is used.
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 187g | Calories: 207kcal | Carbohydrates: 26g | Protein: 8.4g | Fat: 9.2g | Saturated Fat: 1.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 504mg | Potassium: 454mg | Fiber: 8.3g | Sugar: 5.4g | Vitamin A: 682IU | Vitamin C: 81mg | Calcium: 72mg | Iron: 2.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 3 salads. Brands and portions vary, so use it only as an approximation.