Prep this healthy, high-fiber salad in just ten minutes. Enjoy immediately or pack for four super-satisfying, high-fiber lunches the week to come. We're saving prep time by using pre-shredded Brussels sprouts from the produce section and by buying store-bought roasted chickpeas.
You can find roasted chickpea snacks in your grocery store with the other healthy snacks, nuts etc.
– 1 (9 to 10 ounce) package shredded or shaved Brussels sprout – 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
Divide the kale and Brussels sprouts among 4 airtight single-serving containers. Refrigerate, covered, up to four days.
Spoon 2 tablespoons of the tahini sauce into each of 4 small airtight jars; refrigerate up to 4 days.
Toss to coat, then drizzle with one piece of tahini sauce just before serving each salad. Top with 1/4 cup of roasted chickpeas and 1/4 avocado.
Salad and dressing can be refrigerated for up to four days excluding the avocado and chickpeas. Just before serving, top salad with avocado, chickpeas, and dressing.