Brussels and Chickpea Salad in a Jar with Artichokes

Brussels and Chickpea Salad in a Jar with Artichokes

Brussels and Chickpea Salad

A fast and straightforward lunch resolution for the week – salad in a jar made with shaved Brussels sprouts, chickpeas, marinated artichokes, solar dried tomatoes and Asiago cheese. Good to pack for work or anyplace you want a conveyable lunch on-the-go! To serve you merely shake it up and pour it right into a bowl.

This recipe couldn’t be simpler, no cooking concerned! I used Delallo’s Sharp Salad Savors which comes with the marinated artichokes, sundried tomatoes and Asiago cheese so all I needed to do was add the chickpeas, Brussels sprouts and dressing.

Uncooked Brussels Sprouts and Chickpea Salad in a Jar with Artichokes, Solar Dried Tomatoes and Asiago

5 from
4 votes
6
Cals:
335
Protein:
15
Carbs:
35
Fats:
16 A fast and straightforward lunch resolution for the week – salad in a jar made with shaved Brussels sprouts, chickpeas, marinated artichokes, solar dried tomatoes and Asiago cheese. Good to pack for work or anyplace you want a conveyable lunch on-the-go! To serve you merely shake it up and pour it right into a bowl.
Course:
Lunch, Salad
Delicacies:
American

Prep:
5 minutes minutes
Cook dinner:
0 minutes minutes
Complete:
10 minutes minutes
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Saved! WW Factors
Yield:
3 Servings
Serving Dimension:
1 jar 1x 2x 3x

Elements

  • ▢ 3 tbsp contemporary lemon juice
  • ▢ 1 1/2 tbsp additional virgin olive oil
  • ▢ 3/8 teaspoon kosher salt
  • ▢ contemporary black pepper, to style
  • ▢ 1 1/2 cups canned chick peas, drained and rinsed
  • ▢ 3 cups shaved Brussels sprouts
  • ▢ 5 ounce bundle Sharp Salad Savors, marinated artichokes, sundried tomatoes and asiago cheese
  • ▢ 3 12 oz broad mouth jars

Directions

  • Mix lemon juice, olive oil, salt and pepper in a small bowl and whisk nicely. Place 2 tablespoons of dressing within the backside of every 12 oz broad mouth jar.
  • To every jar add 1/2 cup chickpeas, 1 cup shredded brussels sprouts, 1/3 of the salad savors (3 tbsp artichoke/3 tbsp sundried tomatoes for every) and prime with asiago. Cowl and refrigerate till able to eat. When prepared, shake nicely then pour right into a bowl and luxuriate in!