Chickpea & Brussels Sprout Salad With Walnuts
Recipe: #17889
March 09, 2015
Categories: Salads, Vegetable Salad, Side Dishes, Beans, Chickpeas/Garbanzo, Dairy, Cheese, Parmesan, Vegetables, Brussels sprouts, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, No-Cook, Quick Meals, Summer, Hand Mix/Whisk, Gluten-Free, Low Calorie, No Eggs, Sugar-Free, Vegetarian, Kosher Dairy more
"For a change from the popular kale salad, here's a raw Brussels sprout salad. The thinly sliced sprouts are tossed with salty parmesan and sweet balsamic for a "wow" flavor combination! Prep time includes 5 minutes of resting time."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (254 g)
- Calories 599
- Total Fat - 22.4 g
- Saturated Fat - 3.9 g
- Cholesterol - 7.9 mg
- Sodium - 156.7 mg
- Total Carbohydrate - 76.2 g
- Dietary Fiber - 23.5 g
- Sugars - 14.2 g
- Protein - 29.7 g
- Calcium - 296.8 mg
- Iron - 8.6 mg
- Vitamin C - 100.8 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Thinly slice the trimmed Brussels sprouts and place in a large bowl.
Step 2
Drizzle with the olive oil and vinegar. Gently massage the Brussels sprouts with your hands to coat them with the olive oil and vinegar, so that they soften slightly. Set aside for 5 minutes.
Step 3
Add the chickpeas, walnuts, and cheese. Season to taste with salt and freshly ground pepper. Toss well and serve at room temperature.
Tips & Variations
No special items needed.
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