Brussel Sprout Salad Recipe
by:
Nordic Brussel Sprout Salad is vegan, paleo, gluten free
ingredients
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serves: 4
Canned chickpeas or dried chickpeas( soaked in cold water overnight)
5-6 Brussels sprouts
2 Apples
2 tbsp Capers
2 cloves Garlic
1 tsp Lemon juice
1/2 Frisee Lettuce cup( optional)
2 tbsp Fresh Parsley leaves( finely chopped)
1 tbsp Balsamic Vinegar
Olive oil- 3tbsp
1/4 tsp Ground Black Pepper
Salt To Taste
Servings Per Recipe: 4
Amount per Serving
Calories: 234
- Total Fat: 12.1 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 321.8 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 2.2 g
- Sugars: 9.3 g
- Protein: 5.8 g
preparation
1. Drain the soaked chickpeas & rinse them thoroughly in clean water.
2. Put the chickpeas in a pan, cover with water and add the whole garlic cloves.
3. Bring to boil and allow to simmer for 30-40 minutes until cooked & tender.
4. In a small bowl combine olive oil with lemon juice, ground black pepper and balsamic vinegar.
5. Again drain the cooked chickpeas. Transfer them into a salad bowl.
6. While they are still hot, season with olive oil mixture & add salt to taste.
7. Wash the Brussels sp
Cooks' note:
http://chefjar.com/2016/06/03/brussel-sprout-salad/
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