Name: Brussels Sprout and Chickpea Salad in a Jar
Total time: 10 min
Yield: 3 servings
Ingredients: 3 tbsp lemon juice, fresh; 1 1/2 tbsp olive oil, extra virgin; 3/8 tsp kosher salt; to taste black pepper, fresh; 1 1/2 cup chickpeas, canned, drained and rinsed; 3 cup Brussels sprouts, shaved; 5 oz marinated artichokes; 3 tbsp sun-dried tomatoes; 3 tbsp Asiago cheese, shredded

Estimate, per serving

Cal: 335
Protein: 15g
Carbs: 35g
Fat: 16g
Sodium: 695mg
Fiber: 9g

Ingredients

lemon juicefresh: 12 tbsp
olive oilextra virgin: 6 tbsp
kosher salt: 1 1/2 tsp
black pepperfresh: to taste
chickpeascanned, drained and rinsed: 6 cup
Brussels sproutsshaved: 12 cup
marinated artichokes: 20 oz
sun-dried tomatoes: 12 tbsp
Asiago cheeseshredded: 12 tbsp12 tbsp

Method

01Whisk lemon juice, olive oil, salt, and pepper in a small bowl.
02Pour 2 tbsp dressing into the bottom of each 12 oz wide-mouth jar.
03Layer into each jar: 1/2 cup chickpeas, 1 cup shaved Brussels sprouts, 1/3 of the artichokes and sun-dried tomatoes, then top with 1 tbsp Asiago.
04Cover and refrigerate until ready to eat.
05Shake well, pour into a bowl, and serve.

Fits

Vegetarian