Fall Brussels Sprouts Salad
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
Instructions
- Clean brussels 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. Combine in bowl with other ingredients and toss.
- 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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