Broccoli Chickpea Salad

Yields: 4 servings

Time: 15 minutes

Ingredients

For the Salad:

• 2 heads broccoli, chopped (or about half a bag of pre-cut broccoli)

• 1 red bell pepper, diced

• ¼ red onion, chopped

• 1 apple, thinly sliced (Or cucumber, based on your preference. I prefer apple :)

• 1 (15-ounce) can chickpeas, rinsed and drained

• ½ cup Gorgonzola cheese, crumbled

• ¼ cup almond and cranberry salad topping

• Juice of 1 lemon

For the Dressing:

• ½ cup olive oil

• ¼ cup Dijon mustard

• 3 tablespoons honey

• Juice of 1 lemon

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

Instructions

1. In a large bowl, combine the chopped broccoli, bell pepper, red onion, apple slices, chickpeas, Gorgonzola cheese, and almond-cranberry topping. Drizzle with the lemon juice and toss to mix.

2. In a small bowl or glass measuring cup, whisk together the olive oil, Dijon mustard, honey, lemon juice, garlic powder, salt, and black pepper until smooth and well combined.

3. Pour the dressing over the salad and toss thoroughly to coat all the ingredients.

4. Serve immediately or refrigerate for 15–30 minutes to allow the flavors to meld. Enjoy!