Enjoy this crunchy and refreshing salad on its own or as a side!
Ingredients
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)
Instructions
In a medium-sized bowl, mix together the tahini, extra virgin olive oil, water, garlic, lemon juice, salt, and pepper. Add a little more oil or water if it is too thick.
Then, add the chopped broccoli, red onion, carrots, and chickpeas to the dressing and mix thoroughly to coat evenly.
Once mixed, add sunflower seeds and top with avocado.
Notes:
Quick Tip:
Feel free to add any other veggies, such as red bell pepper, red cabbage, and spinach!
Nutritional Highlights:
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!
