1 refrigerated Roche Bros. large egg, hard-cooked peeled, chopped
1/4 cup reduced sodium chickpeas, drained and rinsed
2 tablespoons thinly sliced red onion
12 Mini Frico Cups
Heat medium covered saucepot of salted water to a boil over high heat. Add Brussels sprouts; heat to a simmer and cook 5 minutes or until crisp-tender. Drain; transfer sprouts to large bowl filled with ice and cold water; let stand 5 minutes or until cool. Drain Brussels sprouts and thinly slice.
In large bowl, whisk lemon juice, oil, mustard, salt and pepper. Add egg, chickpeas, red onion and Brussels sprouts; toss. Makes about 1-3/4 cups.