Fall Brussel Sprouts Salad

Jessica CarterLunch, Recipes, Snacks & SoupsLeave a Comment


Fall Brussel Sprouts Salad
Votes: 2
Rating: 5
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Rate this recipe!
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1 lbs. Brussel Sprouts 1 can Garbanzo beans 2-3 tablespoons of Dijon Mustard 2-3 tablespoons of extra virgin olive oil 2-3 teaspoons of red wine vinegar Salt & pepper ½ cup of Follow Your Heart Parmesan 1 lemon
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Fall Brussel Sprouts Salad
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
1 lbs. Brussel Sprouts 1 can Garbanzo beans 2-3 tablespoons of Dijon Mustard 2-3 tablespoons of extra virgin olive oil 2-3 teaspoons of red wine vinegar Salt & pepper ½ cup of Follow Your Heart Parmesan 1 lemon
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Ingredients
  • 1 lb brussel sprouts
  • 1 15 oz can chickpeas
  • 2-3 tbsp dijon mustard
  • 2-3 tbsp extra virgin olive oil
  • 2-3 tsp red wine vinegar
  • salt to taste
  • pepper to taste
  • 1/2 cup shredded vegan parmesan we used Follow Your Hear Brand
  • 1 lemon
Servings: people
Units:
Instructions
  1. Clean Brussel Sprouts, cut in half and put in food processor. When fully chopped, put in bowl. Drain Garbanzo beans and add to bowl. In a separate bowl, combine mustard, olive oil, vinegar and salt and pepper until creamy from the mustard. Coming in bowl with other ingredients and toss/mix. Taste. Add more Dijon, salt, pepper, vinegar or oil to your taste. Add cheese and lightly toss. Garnish with lemon slice. (optional)
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Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.

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