Broccoli Salad with a Twist
Elevate your salad game with this irresistible Broccoli Salad with a Twist! This recipe transforms the classic broccoli salad into a vibrant medley of textures and flavors, perfect for a healthy side dish or light meal. Fresh, crunchy broccoli florets are paired with sweet dried cranberries, toasted sunflower seeds, and crisp roasted chickpeas for an unexpected bite. A creamy Greek yogurt dressing, lightly sweetened with honey and balanced with a splash of apple cider vinegar, ties it all together beautifully. Quick and easy to make, this colorful salad is not only packed with nutrients but also offers a delightful pop of crunch in every bite. Perfect for meal prepping, potlucks, or serving fresh as a crowd-pleasing dish!
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Recipe Information
Ingredients
- 4 cups (chopped into small florets) Broccoli (fresh)
- 1 cup Chickpeas (canned, drained and rinsed)
- 2 tablespoons Olive oil
- 1 teaspoon (divided) Salt
- 0.5 teaspoon (divided) Black pepper
- 0.5 cup Red onion (finely diced)
- 0.5 cup Dried cranberries
- 0.25 cup Sunflower seeds (toasted)
- 0.5 cup Greek yogurt (plain, unsweetened)
- 2 tablespoons Mayonnaise
- 1.5 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 clove Garlic (minced)
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Spread the drained and rinsed chickpeas on the baking sheet, then drizzle with 1 tablespoon of olive oil. Sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat evenly.
3. Roast the chickpeas in the oven for 15 minutes, shaking the pan halfway through for even roasting, until they are crispy and golden. Set aside to cool.
4. While the chickpeas roast, prepare the broccoli. Wash and chop it into small bite-sized florets. Add them to a large mixing bowl.
5. Add the finely diced red onion, dried cranberries, and toasted sunflower seeds to the bowl with the broccoli.
6. In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, minced garlic, the remaining 0.5 teaspoon of salt, and the remaining 0.25 teaspoon of black pepper. Mix until smooth and combined.
7. Pour the yogurt dressing over the broccoli mixture. Toss gently to ensure all the salad ingredients are evenly coated.
8. Just before serving, sprinkle the roasted chickpeas over the salad to maintain their crispness. Serve immediately or refrigerate for up to 4 hours for the flavors to meld together.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 86.4 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2287 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
