Description
A vibrant, nutritious salad combining crisp broccoli, sweet apples, and protein-rich chickpeas, all tossed in a tangy honey dijon dressing.
Ingredients
Scale
- 1 large head broccoli (about 1.5 pounds), cut into small florets
- 2 medium Honeycrisp apples, cored and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 medium red onion, finely diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds, toasted
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. Cut broccoli into small, bite-sized florets. Rinse and pat completely dry.
- 2. Toast sunflower seeds in a dry skillet over medium heat for 3-4 minutes until golden. Cool completely.
- 3. Core and dice apples into small, uniform pieces.
- 4. Finely dice red onion. If desired, soak in cold water for 10 minutes to reduce sharpness, then drain and pat dry.
- 5. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
- 6. In a large bowl, combine broccoli, apples, chickpeas, red onion, cranberries, toasted sunflower seeds, and parsley.
- 7. Pour dressing over salad and toss gently until well-coated.
- 8. Let rest for 15 minutes before serving, or refrigerate for 30 minutes to 1 hour for best flavor.
Notes
Store in refrigerator for up to 4 days. Best within 48 hours. Can substitute maple syrup for honey to make vegan.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 18g
- Sodium: 380mg
- Fat: 16g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g