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Ingredients

  • 1/2 pound Brussels sprouts, ends trimmed
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Roche Bros. olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. Fill frico cups with Brussels sprouts mixture.

NUTRITION
  • (1 filled frico cup)
  • 68 Calories
  • 4g Fat (2g Saturated)
  • 23mg Cholesterol
  • 240mg Sodium
  • 3g Carbohydrates
  • 1g Fiber
  • 5g Protein

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