Description
A simple, fresh salad featuring finely chopped raw broccoli and chickpeas, tossed in a light, zesty lemon vinaigrette. This recipe is suitable for meal prep and serves as a nutritious main or side dish.
Ingredients
Scale
- 3 cups raw broccoli florets, finely chopped
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup finely chopped red onion
- 1/4 cup toasted sunflower seeds
- 1/4 cup dried cranberries
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the broccoli: Wash the broccoli. Cut the florets into very small, uniform pieces, similar in size to the chickpeas. Place the chopped broccoli in a large bowl.
- Add the chickpeas, chopped red onion, sunflower seeds, and dried cranberries to the bowl with the broccoli.
- Prepare the dressing: In a small jar, combine the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper. Close the jar tightly and shake well until the dressing emulsifies.
- Pour the dressing over the salad ingredients.
- Toss gently until all ingredients are evenly coated.
- Serve immediately, or chill for at least 30 minutes to allow the flavors to combine before serving.
Notes
- For best texture, chop the broccoli finely; avoid large, thick pieces.
- This salad keeps well in the refrigerator for up to 3 days, making it good for meal prep.
- You can substitute toasted slivered almonds for sunflower seeds, or add 1/4 cup crumbled vegan feta cheese for extra flavor.
- If you prefer a less raw taste, blanch the chopped broccoli for 30 seconds in boiling water, then immediately plunge it into ice water before mixing.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 320
- Fat: 20
- Saturated Fat: 2.5
- Unsaturated Fat: 17.5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 10
- Protein: 11
- Cholesterol: 0