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

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 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.

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

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.

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

Directions:

  1. 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.
  2. 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!

Nutrition Information

Yield: 3 Servings, Serving Size: 1 jar

  • Amount Per Serving:
  • Smart Points: 9
  • Points +: 9
  • Calories: 335
  • Total Fat: 16g
  • Saturated Fat: 4g
  • Cholesterol: 14mg
  • Sodium: 695mg
  • Carbohydrates: 35g
  • Fiber: 9g
  • Sugar: 5g
  • Protein: 15g

Disclosure: Recipe developed in partnership with Delallo Foods, a brand I love!