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Crunchy Brussels Sprouts and Chickpea Salad with Cranberries and Walnuts

Crunchy Brussels Sprouts and Chickpea Salad with Cranberries and Walnuts

Salads

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

10 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

3 cups Brussels sprouts raw, shredded
3 tbsp olive oil
2 tbsp lemon juice
1/4 tsp salt
1 cup chickpeas cooked
1/3 cup cranberries dried
1/4 cup walnuts roughly chopped

Instructions

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.