I really like a nice, crisp salad and this brussels sprouts salad hits the spot. I think it would also be good with a few roasted pumpkin or sunflower seeds.
- 1lb bag of brussels sprouts, washed and trimmed
- 1 can of chickpeas, rinsed and drained
- juice of one lemon
- 2TB mayonaise
- 2TB olive oil
- 1tsp ground mustard powder
- 1tsp agave nectar
- Salt and pepper to taste
Slice brussels in half and then thinly slice so they’re almost shredded in texture. Add to large bowl along with the chickpeas and then drizzle a little bit of olive oil over that. Then, for the dressing, whisk together the oil, mayo, lemon juice, agave nectar and mustard powder. I actually guessed on the amounts, so, you may have to adjust. Use your best judgment. I trust you! The dressing should be on the thin side and quite lemon-y. Add the dressing to the salad and thoroughly mix until beans and veg are coated.