Fall Brussel Sprouts Salad

Jessica CarterLunch, Recipes, Snacks & SoupsLeave a Comment


Fall Brussels Sprouts Salad
Votes: 4
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Fall Brussels Sprouts Salad
Votes: 4
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 people 15 minutes
Servings Prep Time
6 people 15 minutes
Ingredients
  • 1 lb brussels 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 Heart
  • 1 lemon
Servings: people
Units:
Instructions
  1. Clean brussels sprouts, cut in half and put in food processor. When fully chopped, put in bowl.
  2. Drain garbanzo beans and add to bowl.
  3. In a separate bowl, combine mustard, olive oil, vinegar and salt and pepper until creamy. Combine in bowl with other ingredients and toss.
  4. Taste. Add more dijon, salt, pepper, vinegar or oil to your taste.
  5. Add cheese and lightly toss. Garnish with lemon slice. (optional)
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