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Recipe Printable
Chickpea and Broccoli Salad
Ingredients
- 1 large crown broccoli 4 cups chopped small
- 13 oz jar chickpeas drained and rinsed
- ¼ cup finely chopped red onion or pickled red onion
- ⅔ cup dried cranberries
- ½ cup roasted pumpkin seeds and sunflower seed mix lightly salted or no salt
for the dressing
- 3 tbsp avocado oil
- 2 tbsp mayo
- 2 tbsp plain whole milk greek yogurt or more mayo
- 3 tbsp raw honey
- 3 tbsp lemon juice
- 2 tsp poppy seeds
- Sea salt to taste
Instructions
- In a large mixing bowl, add the ingredients for the dressing and stir until well combined.
- Next, add the salad ingredients into the bowl and toss together until everything has been fully coated in the dressing.Check the taste for salt.
- Refridgerate for 30 minutes before serving. Serve cold. Best eaten within 3 days.
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