*Notes:
To shred the Brussels sprouts, either thinly slice by hand with a sharp knife or use a food processor with a shredding attachment.
If you are making the salad ahead of time, reserve the walnuts and toss together just before serving. They will retain their crunch much better if they are freshly added.
3 cups shredded raw Brussels sprouts*
3 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon salt
1 cup cooked chickpeas
⅓ cup dried cranberries
¼ cup roughly chopped walnuts
Recipe and photo courtesy of the American Pulse Association [1].
Links
[1] http://www.cookingwithpulses.com/recipes/crunchy-brussels-sprouts-and-chickpea-salad-with-cranberries-and-walnuts/