raw brussels sprouts and chickpea salad in a jar with artichokes, sun dried tomatoes and asiago
a quick and easy lunch solution for the week salad in a jar made with shaved brussels sprouts, chickpeas, marinated artichokes, sun dried tomatoes and asiago cheese . perfect to pack for work or anywhere you need a portable lunch on the go to serve you simply shake it up and pour it into a bowl.
fresh lemon juice, extra virgin olive oil, kosher salt, fresh black pepper, canned chick peas, shaved brussels sprouts, package sharp salad savors, 12 oz wide mouth jars
- 3 tbsp fresh lemon juice
 - 1 1/2 tbsp extra virgin olive oil
 - 3/8 teaspoon kosher salt
 - fresh black pepper
 - 1 1/2 cups canned chick peas
 - 3 cups shaved brussels sprouts
 - 5 ounce package sharp salad savors
 - 3 12 oz wide mouth jars

- combine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.
 - place 2 tablespoons of dressing in the bottom of each 12 oz wide mouth jar.
 - to each jar add 1/2 cup chickpeas, 1 cup shredded brussels sprouts, 1/3 of the salad savors 3 tbsp artichoke/3 tbsp sundried tomatoes for each and top with asiago.
 - cover and refrigerate until ready to eat.
 - when ready, shake well then pour into a bowl and enjoy.

### Human: Generate cooking recipes. Include ingredients:
- 3 tbsp fresh lemon juice
- 1 1/2 tbsp extra virgin olive oil
- 3/8 teaspoon kosher salt
- fresh black pepper
- 1 1/2 cups canned chick peas
- 3 cups shaved brussels sprouts
- 5 ounce package sharp salad savors
- 3 12 oz wide mouth jars

 ### Assistant: The ingredients you'll need are:
- 3 tbsp fresh lemon juice
- 1 1/2 tbsp extra virgin olive oil
- 3/8 teaspoon kosher salt
- fresh black pepper
- 1 1/2 cups canned chick peas
- 3 cups shaved brussels sprouts
- 5 ounce package sharp salad savors
- 3 12 oz wide mouth jars


You can follows these steps to make the recipe:
- combine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.
- place 2 tablespoons of dressing in the bottom of each 12 oz wide mouth jar.
- to each jar add 1/2 cup chickpeas, 1 cup shredded brussels sprouts, 1/3 of the salad savors 3 tbsp artichoke/3 tbsp sundried tomatoes for each and top with asiago.
- cover and refrigerate until ready to eat.
- when ready, shake well then pour into a bowl and enjoy.

