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.

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.
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5 from 4 votes
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Raw Brussels Sprouts and Chickpea Salad in a Jar with Artichokes, Sun Dried Tomatoes and Asiago

335 Cals 15 Protein 35 Carbs 16 Fats
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 10 mins
Yield: 3 Servings
COURSE: Lunch, Salad
CUISINE: American
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

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!

Video

Nutrition

Serving: 1jar, Calories: 335kcal, Carbohydrates: 35g, Protein: 15g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 695mg, Fiber: 9g, Sugar: 5g
WW Points Plus: 9
Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals

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

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44 comments

  1. Gina, I live on Long Island too! Where did you get the Sharp Salad Savors?

  2. Had this yesterday and looking forward to eating it again for lunch today. I made a couple of changes. I’m not a fan of raw brussels sprouts so I roasted the shavings. I also didn’t have the salad savers (and am allergic to tomatoes anyway) so just subbed in some things I had on hand. For each jar, I used about 3 pieces of jarred, marinated artichoke hearts, about 3T of jarred roasted red pepper and about 2T of grated parmesan. Loved it and will add it to my rotation for an easy and portable lunch

  3. I’ve made this salad several times and I love it! I want to make this for a friend who is going through chemo but she is sensitive to citrus. Any recommendations for a different dressing that would work well.

  4. I’ve been making a variation of this salad for lunches to take to work lately and love the flavor combos! I make it like this:
    -dressing 1 part olive oil to 3 parts lemon juice with some garlic, salt and pepper. Emulsify or shake like crazy in dressing container. 2 tbsp=2 pts
    -cooked soybeans (5 oz)
    -coleslaw mix (I figured brussel sprouts are basically tiny cabbages and there was no way I was taking the time to shave those things)
    -sun dried tomatoes (not oil packed)
    -Artichoke hearts (not oil packed)
    -Asiago cheese (9 gm)
    -spring mix on top

    Layer from the dressing on up and everything will keep for the week. 9 sp total and delish!

  5. While not my favorite ST recipe so far, it wasn’t bad. A couple of notes though. I don’t care how you slice it but 3 T of lemon juice and 1.5 T olive oil does not equal 6 T. So when you start putting your dressing in the bottom of your jars, don’t measure out by T or you’ll end up with hardly any in the third jar.

    Second, I, as probably many readers, was not able to find the Sharp Salad Savers. I used a can of quartered artichoke hears (in water NOT oil), about 6 T of sun-dried tomatoes (also NOT in oil), and about a quarter oz of fresh shredded Parmesan (because I had a brick in the fridge). The plus side to this is that it reduced the SP from 9 to 6, WHOOHOO! But I think not having whatever additional seasonings or oil that are in the pack hurt the flavor a little. I ended up adding quite a bit of salt while I was eating it.

    If you can’t find the salad saver pack, you can use the individual ingredients like I did. I think next time I might add a little garlic powder to the dressing, and since your saving some calories from the original recipe already, I think the dressing could use just a touch of sweetness (maybe like a drop of honey).

  6. This was soooo good! I looked forward to lunch everyday!

  7. Just made this for the first time and I’m obsessed! It’s inspired me to try out other jarred salad recipes!! 🙂 thank you!!

  8. Thanks for another amazing recipe! This salad is delicious, nutritious, and amazing.

  9. I tried this last week for lunch and it is AMAZING!!!!  The flavors are fantastic.  This will become a staple in my lunch menu.  

  10. I made this and I am sorry to say, I don’t know what to do with it now. I used just what it called for with the lemon and that is all I can taste. I tried adding a reduction of raspberry vinegar and it helped some with the taste but still has so much lemon. I want to cry because I hate throwing food out. Plus way too much salad for one person.