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Fall Brussels Sprouts Salad
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Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course
Main Dish
Servings
6
people
Ingredients
1x
2x
3x
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)
Keyword
vegan recipe
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