Brussels Spout Salad and Roasted Chickpeas with Tahini Dressing

Ingredients:

1 (9 to 10 ounce) package shredded or shaved Brussels sprouts

4 cups chopped kale

1/2 cup Tahini Sauce with Lemon & Garlic (see below)

1 cup roasted chickpea snacks with sea salt

1 medium avocado, pitted and quartered

Directions:

Step 1: Divide Brussels sprouts and kale among 4 single-serving lidded containers (you’ll have about 3 1/2 cups of greens in each container). Seal and refrigerate for up to 4 days.
Step 2: Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.
Step 3: Just before serving each salad, drizzle with 1 portion of tahini sauce and toss well to coat. Top with 1/4 cup roasted chickpeas and 1/4 avocado.

Tahini Dressing with Lemon and Garlic

Ingredients for 8 servings:

3 tablespoons tahini

3 tablespoons warm water

2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

1 small clove garlic, grated

¼ teaspoon salt

Lemon zest for garnish

Step 1: Stir tahini, water, lemon juice, oil, garlic and salt together in a small bowl. Garnish with lemon zest, if desired.