brussels sprouts salad with crunchy chickpeas

Lunch

Brussels Sprouts Salad with Crunchy Chickpeas

This healthy high-fiber salad comes together in just 10 minutes. Serve it right away or pack it in individual servings for four super-satisfying high-fiber lunches for the week ahead. To cut down on prep time, we're using preshredded Brussels sprouts from the produce department and store-bought roasted chickpeas. Look for roasted chickpea snacks with the healthy snacks or nuts at your grocery store.

Ingredients

1 (9 to 10 ounce) package shredded or shaved brussels sprouts
4 cups chopped kale
1/2 cup tahini sauce with lemon & garlic
1 cup roasted chickpea snacks with sea salt
1 medium avocado, pitted and quartered

Directions

Divide Brussels sprouts and kale among 4 single-serving lidded containers (you'll have about 3 1/2 cups of greens in each container). Seal and refrigerate for up to 4 days.
Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.
Just before serving each salad, drizzle with 1 portion of tahini sauce and toss well to coat. Top with 1/4 cup roasted chickpeas and 1/4 avocado.