Chickpea Broccoli Salad with Sunflower Seeds
This chickpea broccoli salad is tossed in a honey lemon dressing with blueberries, cranberries, sunflower seeds, and feta cheese.
Ingredients
Broccoli Chickpea Salad
- 4 cups broccoli florets, chopped 1 large crown broccoli
- 1 (15-oz) can chickpeas, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1 cup fresh blueberries
- 2/3 cup dried cranberries
- 1/2 cup roasted sunflower seeds
- 2/3 cup feta cheese crumbles optional
Dressing
- 1/4 cup mayonnaise
- 3 tbsp honey
- 1/3 cup fresh lemon juice
- 3/4 tsp sea salt to taste
- 2 tsp poppy seeds optional
Instructions
Broccoli Chickpea Salad
Whisk Dressing Ingredients:
In a small bowl or measuring cup, whisk together the mayonnaise, honey, lemon juice, sea salt, and poppy seeds (if using) to prepare the dressing. Set aside.Cut Broccoli Florets:
Thoroughly rinse the broccoli crown. Cut into small florets. For finer pieces, briefly process in a food processor. Move to a large bowl.Add Chickpeas:
Drain and rinse the chickpeas; incorporate them with the broccoli in the bowl.
Dressing
Mix Remaining Ingredients:
Add the blueberries, dried cranberries, red onion, sunflower seeds, and feta cheese (if using) to the bowl.Toss with Dressing:
Pour the dressing over the salad and mix until evenly coated.Adjust Seasoning:
Adjust seasoning with extra salt, black pepper, or lemon juice as needed.Serve Salad:
Serve alongside your main dish.