Ingredients
- Broccoli florets: 4 cups, chopped small
- Cooked chickpeas: 1 (15-ounce) can, drained and rinsed
- Red onion: 1/4 cup, finely diced
- Dried cranberries: 1/2 cup
- Sunflower seeds: 1/4 cup
- Mayonnaise: 1/4 cup
- Apple cider vinegar: 2 tablespoons
- Honey: 1 tablespoon
Instructions
- Step 1: Chop the broccoli florets into small, bite-sized pieces.
- Step 2: In a large bowl, combine the chopped broccoli, drained chickpeas, diced red onion, dried cranberries, and sunflower seeds.
- Step 3: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until well combined. This will be your dressing.
- Step 4: Pour the dressing over the broccoli and chickpea mixture.
- Step 5: Toss gently to ensure all ingredients are evenly coated with the dressing.
- Step 6: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the broccoli will soften over time.
- This salad is best served cold, so skip the reheating and enjoy it straight from the fridge!
- Serve this salad as a bright and healthy side dish, or add some grilled chicken or tofu for a complete meal.
- For extra flavor and texture, lightly toast the sunflower seeds in a dry pan before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American