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Brussels Sprouts and Chickpea Salad with Artichokes

Course Salad
Cuisine American
Keyword brussels sprouts salad, chickpea salad jar, lemon dressing salad, mason jar salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 salads
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)

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.