| 13 | 15 | 709 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 2 |
| 1 can (15oz) | Chickpeas, canned, drained |
| 1 head | Broccoli, raw (small head, chopped) |
| 1/4 medium | Red onion (diced) |
| 1/2 cup grated | Carrots |
| 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 tbsp hulled | Sunflower seeds (for topping) |
| 1/2 avocado(s) | Avocado (for topping) |
1. In a medium bowl, mix together ingredients for the dressing. Add a little more oil or water if it is too thick.
2. Then, add in chopped vegetables and mix thoroughly to evenly distribute the dressing.
3. Once it is mixed, add sunflower seeds and top with avocado.
Feel free to add any other veggies - red bell pepper and spinach are yummy additions!
Chickpeas
are a great source of protein and fiber!
Broccoli
is a cruciferous vegetable, especially rich in vitamin C, folic acid and fiber!
| Meat Alternative | 1.8 |
| Vegetables | 4.1 |
