Brussels and chickpea salad in a pot of artichokes

A quick and easy lunch solution for the week - salad in a jar made with shaved Brussels sprouts, chickpeas, marinated artichokes, sun-dried tomatoes and Asiago cheese. Perfect for packing for work or anywhere you need a portable lunch on the go! To serve, just shake it up and pour it into a bowl.Brussels and chickpea salad

A quick and easy lunch solution for the week – salad in a jar made with shaved Brussels sprouts, chickpeas, marinated artichokes, sun-dried tomatoes and Asiago cheese. Perfect for packing for work or anywhere you need a portable lunch on the go! To serve, just shake it up and pour it into a bowl.

A quick and easy salad in a jar made with shaved Brussels sprouts, chickpeas, marinated artichokes, sun-dried tomatoes and Asiago cheese. Perfect for packing for work or anywhere you need a portable lunch on the go! To serve, just shake it up and pour it into a bowl.This recipe couldn't be easier, no cooking involved! I used Delallos Sharp Salad Savors, which comes with the marinated artichokes, sun-dried tomatoes and Asiago cheese, so all I had to do was add chickpeas, Brussels sprouts and dressing.

Raw bread sprouts and chickpea salad in a pot of artichokes, sun-dried tomatoes and Asiago

Preparation time: 5 minutes

Cooking time: 0 minutes

Total time: 10 minutes

A quick and easy lunch solution for the week – salad in a jar made with shaved Brussels sprouts, chickpeas, marinated artichokes, sun-dried tomatoes and Asiago cheese. Perfect for packing for work or anywhere you need a portable lunch on the go! To serve, just shake it up and pour it into a bowl.

  • 3 tablespoons fresh lemon juice
  • 1 1/2 tbsp extra virgin olive oil
  • 3/8 tsp kosher salt
  • fresh black pepper, to taste
  • 1 1/2 cup canned chickpeas, drained and rinsed
  • 3 cups shaved Brussels sprouts
  • 5-ounce package of Sharp Salad Savors, marinated artichokes, sun-dried tomatoes and Asian cheese
  • 3 12 oz wide mouth jugs
  • Combine lemon juice, olive oil, salt and pepper in a small bowl and whisk well. Place 2 tablespoons dressing at the bottom of each 12 oz wide mouth jar.

  • To each jar add 1/2 cup of chickpeas, 1 cup of shredded Brussels sprouts, 1/3 of the salad berries (3 tablespoons artichoke / 3 tablespoons sun-dried tomatoes for each) and top with asiago. Cover, and refrigerate in refrigerator until ready to eat. When you are ready, shake it well, pour it into a bowl and enjoy!

Serving: 1 year, Calories: 335kcal, Carbohydrates: 35g, Protein: 15g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 14 mg, Sodium: 695 mg, Fiber: 9g, Sugar: 5g

Blue Smart Points: 7

Green smart points: 9

Purple Smart Points: 6

Points +: 9

Keywords: Gluten free, under 30 minutes, vegetarian meals

Disclosure: Recipe developed in collaboration with Delallo Foods, a brand I love!

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