Ingredients
- Broccoli florets: 4 cups, chopped
- Chickpeas: 1 (15-ounce) can, rinsed and drained
- Red onion: 1/2 cup, finely chopped
- Dried cranberries: 1/2 cup
- Sunflower seeds: 1/4 cup
- Mayonnaise: 1/2 cup
- Apple cider vinegar: 2 tablespoons
- Honey: 1 tablespoon
Instructions
- Step 1: In a large bowl, combine the chopped broccoli florets, rinsed and drained chickpeas, and finely chopped red onion.
- Step 2: Add the dried cranberries and sunflower seeds to the bowl.
- Step 3: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth.
- Step 4: Pour the dressing over the broccoli mixture and toss gently to coat all the ingredients evenly.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the broccoli soften slightly.
Notes
- To keep your salad fresh, store it in an airtight container in the refrigerator for up to 3 days.
- This salad is best served chilled to maintain its crisp texture and refreshing flavors.
- For a delightful crunch, toast the sunflower seeds lightly before adding them to the salad.
- If the salad seems a little dry after refrigeration, stir in an extra tablespoon of apple cider vinegar to liven it up.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American