Apple Broccoli Chickpea Salad
Enjoy a healthy apple broccoli salad with chickpeas, dried cranberries or raisins, pecans or walnuts, and a delightful avocado vinaigrette. This versatile dish works wonderfully as a lunch or a side salad and keeps well in the refrigerator for several days, making it perfect for leftovers. For easier digestion, I prefer to blanch the broccoli, but it can also be enjoyed raw. An added benefit is the protein from the chickpeas. Simply toss all the ingredients together in a bowl to create this delicious salad.
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Equipment
- 1 knife
- 1 cutting board
- 1 shredder
- 1 bowl
- 1 blender optional (if using avocado)
- 1 medium pot optional (if blanching the broccoli)
Ingredients
Salad
- 1 head broccoli blanched and chopped
- 1 cup apples diced
- 1 cup carrots shredded
- 1 can chickpeas 15 oz rinsed and drained
- 1/3 cup scallions diced
- 1/3 cup cranberries or raisins
- 1/3 cup walnuts or pecans
Dressing
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tsp mustard
- 1 tsp maple syrup
- 1/4 avocado optional for creamy dressing
- 1 dash salt to taste
- 1 dash black pepper to taste
Instructions
- In a large bowl, add the chopped broccoli, chickpeas, apples, carrots, green onions, cranberries, and pecans.
- Make the dressing by whisking together the vinegar, olive oil, mustard, maple syrup, salt and pepper.
- If using the avocado to make a creamy dressing, place all ingredients into a blender and blend until smooth.
- Pour the dressing over the salad and toss to combine.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
oxalates: 30mgCalories: 316kcalCarbohydrates: 26gProtein: 8gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gSodium: 99mgPotassium: 762mgFiber: 9gSugar: 8gVitamin A: 3384IUVitamin C: 146mgVitamin E: 4mgVitamin K: 184µgCalcium: 107mgIron: 2mgMagnesium: 67mgPhosphorus: 178mgSelenium: 5µgZinc: 1mg
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