Raw Brussels Sprouts and Chickpea Salad in a Jar with Artichokes, Sun Dried Tomatoes and Asiago
Prep Time: 5mins
Cook Time: 0mins
Total Time: 10mins
Course: Lunch, 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.
3tbspfresh lemon juice
1 1/2tbspextra virgin olive oil
fresh black pepper(to taste)
1 1/2cupscanned chick peas(drained and rinsed)
3cupsshaved Brussels sprouts
5ouncepackage Sharp Salad Savors(marinated artichokes, sundried tomatoes and asiago cheese)
312 oz wide mouth jars
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!