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
- In a large bowl, combine the shredded Brussels sprouts with olive oil, lemon juice, salt, chickpeas and cranberries. Toss to combine and set aside.
- In a heavy-bottomed pan, toast walnuts over medium low heat until they are warmed and fragrant, about 3-5 minutes.
- Toss the Brussels sprouts mixture with half of the toasted walnuts, and season to taste with salt. Top with the remaining walnuts and serve immediately, or refrigerate and serve cold.
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.
Recipe and photo courtesy of the American Pulse Association.