Crunchy Chickpea and Apple Broccoli Salad
A fresh and vibrant salad packed with crisp apples, broccoli, and a tangy honey mustard dressing.
recipesbynani.comI used to be a picky eater as a kid, but this salad completely changed my mind about broccoli. The combination of crunchy vegetables and sweet dried cherries is so satisfying, and it keeps perfectly in the fridge for a quick lunch the next day.
This recipe is wonderful because it balances savory and sweet flavors so well. If you have some extra time, try toasting your pecans in a dry pan for a few minutes before adding them to the bowl to bring out a deeper nutty flavor.
🧺 Ingredients
- 4 cups fresh broccoli florets, chopped small
- 1 can chickpeas, rinsed and drained
- 1 crisp apple, diced
- 1 cup shredded carrots
- 1/2 cup dried cherries
- 1/2 cup pecans, roughly chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
👩🍳Instructions
- 1
Whisk the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until the dressing is smooth.
- 2
Place the chopped broccoli, chickpeas, diced apple, carrots, dried cherries, and pecans into a large mixing bowl.
- 3
Pour the dressing over the salad and toss well to coat all the ingredients evenly.
- 4
Sprinkle with fresh parsley and serve immediately or let it sit for twenty minutes so the flavors can mingle.
💡 Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. If the salad seems a bit dry the next day, add a tiny splash of olive oil and a squeeze of lemon juice to freshen it up.
Made this recipe? Let us know how it went.
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