Fall Brussel Sprouts Salad

Jessica CarterLunch, Recipes, Snacks & SoupsLeave a Comment


Fall Brussel Sprouts Salad
Votes: 3
Rating: 4.33
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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: 3
Rating: 4.33
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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