Recipe of the Vegan Broccoli and Chickpea Salad as a nutritious and satisfying dish. This salad combines the crunchiness of fresh broccoli with the hearty texture of chickpeas, making it a perfect option for a healthy meal or side dish.
Cooking time:
25 minutes
Ingredients:
4 cups broccoli florets
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup red onion, finely chopped
1/4 cup dried cranberries
1/4 cup sunflower seeds
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
salt and pepper, to taste
Recipe:
Steam the broccoli florets for 3-4 minutes until they are tender-crisp. Remove from heat and set aside to cool.
In a large bowl, combine the chickpeas, red onion, dried cranberries, and sunflower seeds.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
Add the steamed broccoli to the chickpea mixture and pour the dressing over the top.
Toss everything together until well coated.
Serve immediately or refrigerate for up to 2 days to allow the flavors to meld together.
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