Preparation time: 10 minutes
Brussel sprouts chopped coarsely
Yellow cherry tomatoes, divided
Hard boiled eggs, cut in half or chopped coarsely
½ cup unsweetened fat free yogurt
1 Teaspoon ground cumin + a pinch
½ Teaspoon salt
6 Cilantro springs, chopped coarsely
Toss the Brussels sprouts, tomatoes, asparagus, chickpeas and cranberries together.
Whisk the yogurt with salt, cumin and chopped parsley.
Sprinkle the hard boiled eggs with salt and cumin.
Toss the salad with the dressing, or place it on the serving plate, top it with the hard boiled eggs, and serve the dressing on the side.