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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the broccoli thoroughly and chop it into very small pieces.
Dice the red onion and cucumber, and chop the parsley.
Drain and rinse the chickpeas under cold water. Let them drain well.
Whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper until smooth.
In a large mixing bowl, add the chopped broccoli, chickpeas, red onion, cucumber, parsley, sunflower seeds (or almonds), and dried cranberries if using.
Pour the dressing over the salad ingredients.
Mix everything together until all the ingredients are evenly coated with the dressing.
For the best flavor, refrigerate the salad for 15–30 minutes before serving.
Serve chilled or at room temperature as a healthy side dish or light meal.
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For a nut-free version, use sunflower seeds instead of almonds.
Adjust the amount of lemon juice to taste for a more tangy dressing.
Can I use frozen broccoli?
Yes, but make sure to thaw and drain it well before chopping.
What can I substitute for chickpeas?
You can use white beans or lentils as an alternative.
How long can I store the salad?
The salad can be stored in the refrigerator for up to 3 days.
Can I make the salad ahead of time?
Yes, prepare the salad and dressing separately, then combine them just before serving.
Is there a vegan option for the dressing?
Use maple syrup instead of honey for a vegan dressing.
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