Description
A hearty and refreshing salad made with shredded Brussels sprouts, beans, pomegranate, and feta. Packed with fiber and protein, it’s perfect for meal prep or quick lunches.
Ingredients
1½ cups shredded Brussels sprouts (about 12–15 raw sprouts)
¾ cup canned chickpeas, drained and rinsed
¾ cup canned kidney beans, drained and rinsed
½ cup pomegranate seeds
¼ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper, to taste
For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
½ tsp maple syrup
1 small clove garlic, finely grated
Instructions
Drain and rinse chickpeas and kidney beans.
Shred the Brussels sprouts finely using a knife or mandoline.
Place beans, sprouts, pomegranate seeds, feta, and parsley in a large bowl.
In a separate bowl, whisk olive oil, lemon juice, Dijon mustard, maple syrup, and grated garlic.
Pour dressing over the salad and toss to combine.
Let sit 10–15 minutes to marinate, or serve immediately.
Notes
Customize with quinoa, nuts, or other fruits. Keeps up to 3 days in the fridge. Let flavors meld overnight for even better taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 10mg