• Serves: 4 |
  • Prep Time: ~25 min |

Nutrition Information (per serving)

  • Calories: 396 kcal
  • Carbs: 45.3 g.
  • Fat: 18.7 g.
  • Protein: 11.5 g.
  • Fiber: 14.1 g.
  • Sugar: 18.4 g.

 

INGREDIENTS:

Dressing:

  • 1 tbsp. brown mustard
  • 1 tbsp. maple syrup
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. extra virgin olive oil
  • ½ tbsp. garlic (minced)

Salad: 

  • ½ cup dry red kidney beans
  • ¼ cup dry chickpeas
  • 2 cups Brussel sprouts
  • 1 cup purple onion
  • 1 small sour apple
  • ½ cup slivered almonds (crushed)
  • ½ cup walnuts (crushed)
  • ½ cup cranberries (dried) Salt and pepper to taste

Total number of ingredients: 15

METHOD:

  1. Prepare the beans according to the method.
  2. Combine all dressing ingredients in a small bowl and stir well until combined.
  3. Refrigerate the dressing for up to one hour before serving.
  4. Use a grater, mandolin, or knife to thinly slice each Brussel Repeat this with the apple and onion.
  5. Take a large bowl to mix the chickpeas, beans, sprouts, apples, onions, cranberries, and
  6. Drizzle the cold dressing and over the salad to coat.
  7. Serve with salt and pepper to taste, or, store for later!

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