Description
Super easy and can be enjoyed as a salad or in a pita or wrap!
Scale
Ingredients
- 1 bunch of broccoli florets, thinly sliced
- 1 15oz can of chickpeas, drained and rinsed
- 1/3 cup red onion, finely chopped
- 1/3 cup sun-dried tomatoes, chopped
- 1/3 cup Kalamata olives, thinly sliced
LEMON DRESSING
- 1/4 cup avocado oil
- 2 Tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons local honey or pure maple (for vegan version)
- 1 garlic clove or 1/2 teaspoons of squeezed minced garlic
- 1/2 teaspoon pink salt
AVOCADO SPREAD
- 2 Avocados, mashed
- Pink salt, to taste
- Black pepper, if desired
OTHER
- Pitas, Flatbread, or Wraps (mindful of gluten-free)
Instructions
- Combine broccoli & chickpea mix (chickpeas, onion, sun-dried tomatoes, and olives) in a bowl
- Combine lemon dressing ingredients in a small mixing bowl and whisk with a fork
- Mash avocados and salt then aside to spread on the pita, flatbread, or wrap
- Assemble
- Enjoy!
Notes
NOTE: This salad is best after it marinates at least an hour. However, it isn’t a must.
- Category: Salad
- Cuisine: Mediterranean (Real Food, Gluten-Free, Dairy Free, Vegetarian, Vegan)
Keywords: Broccoli and Chickpea Salad