Brussels sprouts salad with crispy chickpeas
Indulge in the savory delight of Brussels sprouts salad with crunchy chickpeas. A perfect blend of textures and flavors awaits in every bite!
Ingredients:
- 1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed
- 1 celery stalk, chopped (about ½ cup)
- ½ cup loosely packed fresh flat-leaf parsley, roughly chopped
- 2 tablespoons mayonnaise (preferably made with avocado oil or olive oil), plus more for serving
- 1 small (about 1 oz.) shallot, finely chopped (about 2 Tbsp.)
- 1 ½ tablespoons fresh lemon juice (from 1 lemon)
- ½ teaspoons Dijon mustard, plus more for serving
- ½ teaspoon fine sea salt
- Freshly ground black pepper
- 4 whole-wheat, seven-grain or sourdough bread slices, toasted
- 2 red leaf lettuce leaves
Instructions:
- Roughly crush chickpeas in a big bowl using a fork. Add celery, parsley, mayo, shallot, lemon juice, Dijon, salt, and a few twists of black pepper.
- Coat one side of toasted bread slices with mayo and Dijon according to your preference. Place a piece of lettuce on two bread slices. Add chickpea mixture on top, and finish with the other bread slices.
Summary:
- Calories: 1473 kcal
- Fat: 58 g
- Protein: 59 g
- Carbs: 203 g
- Potassium: 2714 mg
- Magnesium: 316 mg