Empty My Fridge
chickpea apple broccoli salad (great for fall!)
Ingredients
- Broccoli · finely chopped1 head
- Chickpea · rinsed drained1 can
- Apple · diced2 cups
- Carrot · shredded1 cup
- Scallion · diced⅓ cups
- Cherry · dried⅓ cups
- Pecan · chopped⅓ cups
- Parsley · chopped½ cups
- Olive oil3 tbsp
- Apple cider vinegar1 ½ tbsp
- Dijon mustard1 tbsp
- Honey½ tbsp
- Garlic · minced1 clove
- Salt · ground
- Black pepper
Instructions
- In a large bowl, combine the finely chopped broccoli, chickpeas, apples, carrots, green onion, dried cherries, pecans and parsley. Set aside.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt and pepper to make the dressing.
- Drizzle the dressing over the salad right away and toss to combine.
- Taste and add more salt and pepper if needed. Garnish with extra cherries and pecans, then serve immediately or refrigerate. The salad keeps up to 5 days.
Summarized from Ambitious Kitchen's video. Watch it for the details.
More recipes with
GarlicScallionCarrotBroccoliChickpeaApplePecanCherry
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.