Servings: 6 Servings
Chickpea Broccoli Salad
A refreshing healthy side dish, this chickpea broccoli salad combines all sorts of superfoods for a nutrient-dense salad. Customize it to your heart's delight and enjoy it during the warm weather months.
Ingredients
- 4 cups broccoli florets chopped (1 large crown broccoli)
- 1 (15-oz) can chickpeas, drained and rinsed
- 1/4 cup red onion finely chopped
- 1 cup fresh blueberries
- 2/3 cup dried cranberries
- 1/2 cup roasted sunflower seeds
- ⅔ cup feta cheese crumbles optional
Broccoli Salad Dressing:
- 1/4 cup mayonnaise
- 3 Tbsp honey**
- ⅓ cup fresh lemon juice***
- ¾ tsp sea salt to taste
- 2 tsp poppy seeds optional
Instructions
- In a small bowl or measuring cup, mix together the ingredients for the dressing and set aside until ready to use.
- Rinse the crown of broccoli very well then place broccoli on a cutting board and use a sharp knife to chop it into small florets. Transfer the broccoli florets to a large mixing bowl or a salad bowl. Note: if you prefer very small pieces of broccoli, you can pulse the broccoli in a food processor to shred it finely. Drain and rinse the chickpeas in a colander. Add them to the large bowl with the broccoli. Add in the rest of the ingredients for the broccoli salad (blueberries, dried cranberries, red onion, sunflower seeds and feta cheese).
- Pour all of the dressing into the bowl with the salad ingredients and toss everything together until well-combined.
- Taste the salad for flavor and add more sea salt, black pepper, or fresh lemon juice to your personal taste.
- Serve this chickpea broccoli salad alongside your main entrée for a complete meal.
Notes
*Replace the mayonnaise with Greek yogurt if you prefer.
**Use pure maple syrup or regular cane sugar in place of honey if you’d like.
***Or rice vinegar or apple cider vinegar
Nutrition
Serving: 1Serving (of 8), Calories: 265kcal, Carbohydrates: 32g, Protein: 7g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Cholesterol: 11mg, Sodium: 578mg, Fiber: 5g, Sugar: 19g