Raw Brussels Sprouts and Chickpea Salad in a Jar with Artichokes, Sun Dried Tomatoes and Asiago
Introducing a hassle-free lunch option for your busy week – a delightful salad layered in a jar featuring finely sliced Brussels sprouts, protein-packed chickpeas, tangy marinated artichokes, sweet sun-dried tomatoes, and rich Asiago cheese. This dish is ideal for taking to the office or enjoying wherever your day takes you! When it’s time to eat, just give it a good shake and transfer it to a bowl for a fresh and satisfying meal.
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Ingredients
- 3 tbsp fresh lemon juice
- 1 1/2 tbsp extra virgin olive oil
- 3 cups shaved Brussels sprouts
- 5 ounce package Sharp Salad Savors
- 3 12 oz wide mouth jars
- 3/8 teaspoon kosher salt
- fresh black pepper
- 1 1/2 cups canned chick peas
Instructions
- 1
In a small mixing bowl, whisk together the lemon juice, olive oil, salt, and pepper until fully combined. Spoon 2 tablespoons of this dressing into the base of each 12 oz wide-mouth jar.
- 2
Next, layer each jar with 1/2 cup of chickpeas, followed by 1 cup of shredded Brussels sprouts. Then, distribute 1/3 of the salad savors (3 tablespoons of artichokes and 3 tablespoons of sun-dried tomatoes) into each jar, finishing with a sprinkle of Asiago cheese on top. Seal the jars and store them in the refrigerator until you’re ready to serve. When it’s time to enjoy, give the jar a good shake, then transfer the contents into a bowl and savor!