- 4–5 cups chopped broccoli
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 ½ cups fresh blueberries
- 1 cup diced cucumber
- 1 cup finely shredded carrot
- ¾ cup dried cranberries
- ½ medium sized red onion, diced
- ½ cup toasted, salted pumpkin or sunflower seeds
- ½ cup olive oil
- ⅓ cup fresh lemon juice
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon pure maple syrup
- 1–2 cloves garlic, minced
- Salt and black pepper, to taste
Wash and dry the broccoli well. Chop the broccoli into small, bite sized pieces, using both the flowerets and stems. Remove any tough outer layers from the lower stems.
Add the broccoli to a large bowl. Add the chickpeas, blueberries, cucumber, carrot, dried cranberries, red onion, and pumpkin or sunflower seeds.
Add all the remaining ingredients (olive oil through salt & pepper) to a jar, lid the jar, and shake to combine well. Give the dressing a taste and adjust any ingredients as needed. Pour the dressing over the salad and mix together, until all the ingredients are combined with the dressing. This salad can be served immediately or refrigerated for 4-5 days.
- Yields: 6-8 servings
- Preparation Time: 20 minutes
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