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Recipes
Crunchy Brussels Sprouts and Chickpea Salad with Cranberries and Walnuts
Ingredients
3 cups shredded raw Brussels sprouts
3 tbsp. olive oil
2 tbsp. lemon juice
¼ tsp salt
1 cup cooked chickpeas
1/3 cup dried cranberries
¼ roughly chopped walnuts
Directions
In a large bowl combine the shredded Brussels sprouts with olive oil, lemon juice, salt, chickpeas and cranberries. Toss to combine then set aside.
In a heavy bottomed pan, toast walnuts over medium low heat until they are warmed and fragrant about 3-5 minutes.
Toss the Brussels sprouts mixture with half of the toasted walnuts, and season to taste with salt.
Plate the salad then top with the remaining walnuts and serve immediately, or refrigerate and serve cold.
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