Brussels and Chickpea Salad in a Jar with Artichokes

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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 to pack for work or anywhere you need a portable lunch on-the-go! To serve you simply 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 to pack for work or anywhere you need a portable lunch on-the-go! To serve you simply 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 to pack for work or anywhere you need a portable lunch on-the-go! To serve you simply shake it up and pour it into a bowl.
This recipe couldn’t be easier, no cooking involved! I used Delallo’s Sharp Salad Savors which comes with the marinated artichokes, sundried tomatoes and Asiago cheese so all I had to do was add the chickpeas, Brussels sprouts and dressing.

Skinnytaste High Protein cookbook protein

Raw Brussels Sprouts and Chickpea Salad in a Jar with Artichokes, Sun Dried Tomatoes and Asiago

6
Cals:335
Protein:15
Carbs:35
Fat:16
Fiber:9
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 to pack for work or anywhere you need a portable lunch on-the-go! To serve you simply shake it up and pour it into a bowl.
Course: Lunch, Salad
Cuisine: American
Prep: 5 minutes mins
Cook: 0 minutes mins
Total: 10 minutes mins

WW Points

Yield: 3 Servings
Serving Size: 1 jar

Ingredients

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

Instructions

  • Combine lemon juice, olive oil, salt and pepper in a small bowl and whisk well. Place 2 tablespoons of dressing in the bottom of each 12 oz wide mouth jar.
  • To each 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 each) and top with asiago. Cover and refrigerate until ready to eat. When ready, shake well then pour into a bowl and enjoy!
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Nutrition

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