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Side dishe for 4

Broccoli Chickpea Apple Salad

Chopped broccoli, chickpeas, carrots, and apple toss with a tangy mustard dressing and crunchy seeds.

$1.23per serving $
18 minstart to table
4servings

AmericanVegetarianDairy-freeGluten-freeBudgetSide dishesLunchesNo-cookFallSpring

Ingredients

  • 2 1/2 cups finely chopped broccoli
  • 1 can chickpeas
  • 1 1/2 large carrots
  • 1 apple
  • 1/4 cup chopped green onion
  • 1/4 cup chopped pecans
  • 2 1/2 tbsp sunflower seeds (optional)
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 lemon
  • 1 tsp coarsely ground dijon mustard
  • 1/2 tsp honey
  • 3/4 tsp fine sea salt
  • 1/4 tsp black pepper

Steps

  1. Chop the broccoli, carrots, apple, and green onion into small pieces.
  2. Drain and rinse the chickpeas, then add them to a large bowl.
  3. Whisk the olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper in a small bowl.
  4. Add the vegetables, apple, pecans, and sunflower seeds to the chickpeas.
  5. Pour the dressing over the salad and toss until evenly coated.
  6. Rest the salad for five minutes before serving.

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