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AuthorKatia StratoudakisCategoryVeganFor the Salad:
1 can (15 oz) chickpeas (drained and rinsed)
2 cups broccoli florets (blanched and cooled)
1 red bell pepper (diced)
¼ red onion (thinly sliced)
¼ cup dried cranberries
¼ cup sunflower seeds
¼ cup fresh parsley (chopped)
For the Dressing:
¼ cup tahini
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 clove garlic (minced)
salt and pepper to taste
water (to thin, if necessary)
Salad:
1
In a large bowl, combine chickpeas, broccoli florets, red bell pepper, red onion, dried cranberries, sunflower seeds, and parsley.
Dressing:
2
In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, maple syrup, minced garlic, salt, and pepper. Add water a little at a time until the dressing reaches your desired consistency.
3
Pour the dressing over the salad and toss gently to coat.
Serving:
4
Serve the salad chilled or at room temperature. Enjoy a refreshing, protein-packed vegan meal!
Nutrition Facts
0 servings
Serving size
- Amount per serving
- Calories290
- % Daily Value *
- Total Fat 15g20%
- Saturated Fat 2g10%
- Sodium 250mg11%
- Total Carbohydrate 32g12%
- Dietary Fiber 9g33%
- Total Sugars 8g
- Protein 10g
- Vitamin A 15mcg2%
- Vitamin C 60mg67%
- Calcium 8mg1%
- Iron 20mg112%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
For the Salad:
1 can (15 oz) chickpeas (drained and rinsed)
2 cups broccoli florets (blanched and cooled)
1 red bell pepper (diced)
¼ red onion (thinly sliced)
¼ cup dried cranberries
¼ cup sunflower seeds
¼ cup fresh parsley (chopped)
For the Dressing:
¼ cup tahini
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 clove garlic (minced)
salt and pepper to taste
water (to thin, if necessary)