Broccoli Salad

This broccoli salad with bell peppers and chickpeas makes such a great lunch! It's super easy to make, entirely vegan, and incredibly healthy. 10 minutes is all you need!

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 0

Servings servings

Calories 356kcal

Author Sina

Ingredients

1 broccoli
3 red bell peppers
1 apple
4 tablespoons sunflower seeds
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1 can chickpeas

Instructions

Cut the broccoli into florets and the bell pepper and the apple into medium-sized chunks. Place into a food processor. Drain the chickpeas and set aside.
Process until you're satisfied with the size of the vegetable chunks.
Transfer into a large bowl and add the chickpeas and the sunflower seeds. Make the dressing: Combine all of the ingredients in a small bowl and stir well.
Add the dressing to the salad and stir with a wooden spoon until combined.

Notes

I love using a food processor for this recipe as I like to have very small chunks. I think raw broccoli is much easier to eat this way. If you want bigger chunks, just use a large kitchen knife and roughly chop the red bell pepper and the apple. Cut the broccoli into small florets.
The salad is also great without the chickpeas. If you want you could replace the sunflower seeds with pine nuts.
Use a sweet type of apples like Fuji or Pink Lady.
Stored in an airtight container in the fridge, this salad lasts up to three days. But it's best the first two days.

Nutrition