Brussels and Chickpea Salad in a Jar with Artichokes

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

7
9
6
SP
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
Blue Smart Points: 7
Green Smart Points: 9
Purple Smart Points: 6
Points +: 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.

  11. Oh wow, good idea for salad in a jar that I can carry to work 🙂 Thanks for sharing

  12. I had this in the refrigerator at work and didn’t realize until I went to get it that I had a few “stalkers” waiting to see who had brought it and what was in it. It was just as delicious as it was beautiful. I’ll definitely be adding this to the work lunch schedule! Thanks for the recipe!

  13. How long will this last in the fridge once made and put in the mason jar?

  14. Hi

    Just made this without the DeLallo: substituted 3 tbl artichoke, 3 tbl sun dried tomatoes and 3 to 4 tbl Asiago ( add a little more if you like. ) It hasn’t marinated yet but first taste it is delish. Thanks for recipe.

  15. Thanks for the recipe. Could you use shredded cabbage for this in place of the shredded Brussels sprouts?

  16. Hi Gina! I’d have to add the artichokes/sun dried tomatoes and asiago on my own as my grocery does not carry this particular DeLallo product. What do you think on measurements? Dried tomatoes or packed in oil? I imagine roasted red peppers would be good too. Sorry, I know you’re trying to promote the product and here I am mucking it all up. Love this recipe.

  17. This sounds quite tasty but I am wondering what you could do if you can’t get the packaged DeLallo products. Would you just add in the artichoke, sun dried tomato & Asiago &  perhaps add some seasoning to the dressing?

  18. How long do they keep?

  19. looks delicious! What could you substitute the chick peas with – to keep it low carb? (I’d say tomatoes but they are already in it!)

    thanks!!

  20. This salad looks amazing and easy but my grocery store does not carry the salad savors so I guess I could just add the individual ingredients myself…should not be too hard to find them and assemble this salad. Can’t wait to try this.

  21. This looks really good. Are the Salad Savors found in the refrigerated section of the store or ???

    Thanks!

    Kate

  22. Would the servings be okay for up to three days? Considering to do this for a meal prep idea. 

  23. How do you make this if you can’t find the Salad Savors in your area?

  24. What part of the store are the salad savers usually located?

  25. this combo of flavors sounds incredible! i’m all about the easy mason jar salads for bringing to work – thanks for sharing! 🙂

  26. Could I substitute fresh cherry tomatoes for the sundried? Also how much of the asiago and artichokes would u add if all separate and not using the pack?

    • Don’t see why you couldn’t substitute use which ever tomatoes you like! And I just sprinkled mine on think like croutons just enough but not to much. I had the same problem and just put however much I felt was a good crunch to the salad (and I looked at the pic tried to make it look the same as that. Hope this helped!

  27. Recipe looks great! Could you replace the chick peas with rotisserie chicken? Or would it be too oily?

  28. I bought some Brussel sprouts this weekend and was just coming on to my favorite recipe website to see what you had for Brussel sprouts and boom this is on the first page. 😀 Can’t wait to try this. It looks so good!

  29. Yum!
    Lovely photos. x
    Izzy |https://pinchofdelight.wordpress.com

  30. This looks yummy! How did you shave the brussel sprouts?