Broccoli Crunch Salad

5 mins
Serves 1
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Directions

  1. 1Chop the broccoli into small pieces and roast it in the oven.
  2. 2Drain and rinse a can of chickpeas and roast them in the oven.
  3. 3Dice the bell peppers, red onion and cucumber.
  4. 4Chop the rainbow carrots.
  5. 5Roughly chop the almonds.
  6. 6In a large bowl, combine the roasted broccoli and chickpeas with the diced vegetables, chopped almonds and alfalfa sprouts.
  7. 7In a separate bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, Greek yogurt, salt and pepper.
  8. 8Pour the dressing over the salad and toss to combine.

Ingredients

  • 1 head broccoli
  • 1 can chickpeas
  • 3 bell peppers
  • 1 red onion
  • 1 cucumber
  • 1 bag rainbow carrots
  • 1 handful almonds
  • 1 container alfalfa sprouts
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Greek yogurt
  • 1 pinch salt and pepper

Equipment

knifecutting boardbaking sheetovenlarge bowlmason jarmeasuring spoons