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Vegan Broccoli Chickpea Salad

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:
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.