What a fabulous way to begin a week of eating healthier and being more mindful!
This salad is full of protein, fiber, great veggies and a delicious creamy tahini dressing – am I leaving anything out? Oh yeah..it takes only minutes to prepare!!
Not only does it have great texture and crunch, but it will last a few days in your fridge. This is a great time saver for you when you need lunch or to pair it with dinner.
Look at that – meal prep without it even taking up too much time. Great habits to get into for mindful and healthy eating!
Do you love broccoli in your salad?
I’d love to hear about it!
Broccoli and Chickpea Salad
- 2-3 stalks of broccoli, chop just the florets
- 2 carrots, grated
- 1 – 15 oz. can of chickpeas, rinsed and drained
- 1/2 cup chopped dried cranberries
- 1/2 cup sliced almonds, toasted
- 1/2 cup tahini
- Juice from 1 fresh lemon
- 4 tbs. warm water or more, used to thin dressing
- 1 clove garlic, minced
- 1 tbs. maple syrup
- 1/2 tsp. salt
- Pepper, to taste
In a large bowl mix together the chopped broccoli florets, grated carrots, chickpeas and dried cranberries. Set aside.
In a small Mason jar or salad dressing container, add the dressing ingredients and shake well. Add more water to get the desired consistency if the dressing is too thick. Pour on the salad as needed, mix well. Sprinkle the almonds on top and toss. The leftover dressing can be used for other salads.