Shaved Brussels Sprouts Mason Jar Salad August 14 2017, 0 Comments

This is one of my favorite mason jar salads. Brussels sprouts are packed with nutrients and quinoa and chickpeas are great sources of protein. It takes a little more time to prepare than my go-to salads, but it is definitely worth it! 

Prep time: 1 hour
Yield: 5 servings
Serving size: 1 16oz mason jar


  • 5 cups of raw brussels sprouts
  • 1/2 cup of walnuts
  • 1/2 cup of feta cheese
  • 1/2 cup of dried cranberries
  • 1/2 cup of raw quinoa
  • 1.5 cups of chickpeas
  • 5 oz of olive oil & vinegar dressing
  • Pinches of salt and pepper
  • Teaspoon of olive oil


  1. Roast the chickpeas: preheat the oven to 450 degrees; drain the chickpeas and blot dry; mix in a bowl with olive oil, salt and pepper; spread out on a baking sheet; bake for 35-40 minutes until brown. Refrigerate until cool.
  2. Cook the quinoa: bring the 1/2 cup of quinoa and 1 cup of water to a boil and then cover and let sit for 15 mins or until nice and fluffy. Refrigerate until cool.
  3. Shred the brussels sprouts. 
  4. Layer the ingredients evenly across 5 mason jars, in this order: dressing, chick peas, quinoa, cranberries, feta cheese, walnuts, brussels sprouts. 
  5. Store in the fridge and enjoy all week long!