This is one of my most favorite salads of all time. In fact, I often eat a large portion of it for a lunch or dinner. It is filled with tons of protein and fiber from the lentils and chickpeas, and the brussels sprouts are a terrific nutritional powerhouse! I love the bite of the raw brussels that have wilted just slightly from the warm lentils and lemon dressing. This makes a large salad, which will hold up well in the fridge for a few days. Hope you’ll give my Brussels Sprouts Salad a try and let me know what you think. Don’t forget to tag @livlight_ and #livlight!
- 2 bags shaved brussels sprouts (or 8 cups tightly packed)
- 1 avocado, smashed
- 4 tbsp lemon juice, freshly squeezed
- ¼ cup extra virgin olive oil
- ¼ tsp salt
- 1/8 tsp black pepper
- 1 cup chickpeas (I use canned, unsalted)
- ¾ cup french lentils (cooked al dente)
- ½ cup gruyere cheese, freshly grated (optional)
Prepare lentils according to package leaving them slightly al dente. Drain and return to pot. Add chickpeas and stir well to combine on low heat. Add avocado, lemon juice, oil, salt, and pepper to the bottom of a salad bowl. Whisk to combine and create the dressing. Add brussels and mixed well to distribute evenly. Gently fold the warm lentils, chickpeas, and cheese into the salad and serve immediately. Keep in mind this would be equally as delicious made vegan without the cheese or with nutritional yeast in place of it.