Chickpea and Brussels Sprout Salad With Tahini Dressing Recipe
A vibrant salad combines chickpeas and shredded Brussels sprouts, enhanced by a zesty lemon tahini dressing.
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Instructions
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Rinse and drain chickpeas, then place in a large bowl.
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Trim and halve Brussels sprouts, shred them in a food processor, and add to the chickpeas.
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Combine sesame paste, water, and lemon juice for the dressing; grate in garlic, season with salt and pepper, and add more water if a thinner consistency is desired.
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Toss the chickpea and Brussels sprout mixture with half (or more) of the dressing and za'atar.
Nutritional Info (per serving)
Calories:
180 kcal
Carbohydrate:
25 g
Cholesterol:
0 mg
Fiber:
7 g
Protein:
9 g
Saturated Fat:
1 g
Sodium:
659 mg
Sugar:
4 g
Fat:
6 g
Unsaturated Fat:
0 g