|15 min||0 min||4|
|2 tbsp||Tahini (for dressing)|
|2 tbsp||Extra virgin olive oil (for dressing)|
|1 tbsp||Water, filtered (add more to thin it out, for dressing)|
|2 clove(s)||Garlic (crushed or minced, for dressing)|
|1/2 tsp||Lemon juice (squeeze of lemon, for dressing)|
|1 pinch||Sea Salt (to taste, for dressing)|
|1 dash||Black pepper (to taste, for dressing)|
|1 head||Broccoli, raw (small head, chopped)|
|1/4 medium||Red onion (diced)|
|1/2 cup grated||Carrots|
|1 can (15oz)||Chickpeas, canned, drained|
|1 tbsp hulled||Sunflower seeds (for topping)|
|1/2 avocado(s)||Avocado (for topping)|
Feel free to add any other veggies, such as red bell pepper, red cabbage, and spinach!
Chickpeas are a great source of protein and fiber.
Broccoli is a cruciferous vegetable that is especially rich in vitamin C, folic acid, and fiber!