This chickpea Brussels sprout salad is hearty and easy to make

Make it once and enjoy it as a side dish at dinner, then pack it for lunch for the next two days.

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Meal prep. Do you do it? I have high expectations entering each Sunday that I will plan our dinners for the week, roasting vegetables and maybe even baking a batch of muffins.

Come Sunday, I usually make it to the store and stock up for the week—but then come home and end up playing with our daughter for the rest of the day. You see, we have a 6-month-old, and I’m working full-time, so life together is cherished, and I find myself spending less time in the kitchen. And you know what? That’s okay!

But it means I need hearty and easy dishes that can be eaten for a few days without losing its vibrancy.

Enter this salad. I just love it. I make it once and enjoy it as a side dish at dinner, then pack it for lunch for the next two days. It will maintain a crunch thanks to the celery and almonds. This dish will also work great on a spread at your next holiday meal. And with spring upon us, you can bet I’ll be packing this salad in our picnic basket before we head to Forest Park.

Ingredients:

  • 3-4 celery stalks, thinly sliced
  • 1/2 lb Brussels sprouts, shaved or finely chopped
  • 2 15-oz. cans chickpeas (garbanzo beans)
  • 3/4 cup sliced or chopped almonds (roasted in oven or toasted in a skillet on the stovetop)
  • 1 tablespoon fresh thyme or parsley leaves, chopped

For the mustard vinaigrette:

  • 1 tablespoon brown mustard
  • 3 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • Juice from 1 lemon
  • 1 teaspoon thyme, chopped (optional)
  • 1/2 teaspoon ground turmeric
  • salt and pepper, to taste

Instructions:

  1. Place sliced Brussels sprouts and celery in a large bowl. Brussels sprouts can be bought pre-sliced, chopped by hand, or chopped in a food processor. Add the chickpeas, almonds, and herbs to the bowl and toss.
  2. In a jar with a lid, place all of the vinaigrette ingredients and shake well to combine. Store in the refrigerator until ready to use. Toss the salad with the vinaigrette, and serve at room temperature or cold.
  3. This salad can be stored for up to three days with the dressing. If it seems to dry the second or third day, toss with additional olive oil or lemon juice. Garnish with fresh herbs and/or diced avocado.
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