This salad is easy and full of greens and sprouts with garlic and lemony dressing!

Beans and Brussel Sprout Salad-Fork’s End

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Beans and Brussel Sprout Salad

Prep Time15

Cook Time10

Course: Salad

Cuisine: French

Diet: Gluten Free

Keyword: gluten-free, nut-free, vegan

Servings: 4 People

Ingredients

Salad

10 Brussel Sprouts
2 Heads of Romaine Lettuce
1 Cup Parsley
1 Red apple Chopped into Cubes
1 Bunch Dandelion Leafs
1/2 Pomegranate
1/4 Cup Radish Sprouts
1/2 Red Onion

Bean Mix

1 Clove of Garlic Crushed
1/2 Cup Kidney Beans
1/4 Cup Chickpeas
2 Tbsp Olive Oil
1/4 Tsp Chili Powder
1/4 Tsp Garlic Powder
1/4 Tsp Crushed Fennel Seeds

Salad Dressing

1/4 Cup Nutritional Yeast
4 Tbsp Lemon Juice
2 Tbsp Sunflower Butter
1 Tbsp Mustard
1 Tsp Tamari Sauce
Salt & Pepper To Taste

Instructions

Chop the brussel sprouts, romain lettuce, red onion, parsley, red apple, radish sprouts and dandelion leaves into bite-size pieces.
Add chopped ingredients to a stainless steel bowl and add the seeds of half of a pomegranate into the bowl.
Add the kidney beans and the chickpeas to a different bowl.
Add the olive oil, salt, pepper, garlic powder, chili powder and crushed fennel seeds to the beans and blend the mix together.
Spread the bean mix in a baking pan and set oven to broil and cook the bean mix for 10 minutes.
In another bowl, create the dressing by adding the lemon juice, mustard, tamari sauce, sunflower butter, nutritional yeast and crushed garlic and blend together.
Add the roasted kidney beans and chickpeas into the dressing and coat evenly.
Add the bean mix to the salad and mix together.
Top with feta and mung bean sprouts and serve!

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