Name: Vegan Broccoli Chickpea Salad
Ingredients: 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); 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)

Reading time: less than a minute

AuthorKatia StratoudakisCategoryVegan

Yields1 Serving

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)

Salad:

In a large bowl, combine chickpeas, broccoli florets, red bell pepper, red onion, dried cranberries, sunflower seeds, and parsley.

Dressing:

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.

Pour the dressing over the salad and toss gently to coat.

Serving:

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)

Directions
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!

Notes

Vegan Broccoli Chickpea Salad
Ingredients Directions