VEGAN BROCCOLI SALAD

EASY

INGREDIENTS

– ▢ 2 small Broccoli – ▢ ½ small Red Onion – ▢ ½ cup Cherry Tomatoes – ▢ ½ cup Pecans – ▢ ¼ cup Sunflower Seeds – ▢ ½ cup Dried Cranberries Smoked paprika chickpeas – ▢ 1 can Chickpeas – ▢ 1 tbsp Olive Oil – ▢ ½ tsp Smoked Paprika – ▢ ¼ tsp Garlic Powder – ▢ ¼ tsp Salt

Cut Broccoli

Trim broccoli heads, remove feet and cut each floret into very tiny pieces. Set aside into a large salad bowl.

1

Cook Chickpeas

Warm olive oil in a large skillet over medium heat. Stir in the drained, canned chickpea, and fry for 1 minute.

2

Add Spices

Then, sprinkle smoked paprika, garlic powder, salt, and pepper. Stir and cook over medium heat for about 2 minutes until fragrant.

3

Set Chickpeas Aside

Remove the chickpeas from the heat. Set them aside in a bowl while you prepare the rest of the Vegan Broccoli Salad.

4

Cook Pecans

In the same skillet, add sunflower seeds and finely chopped pecans. Stir and fry for 1 minute or just until fragrant.

5

Assemble Salad

Add the tiny broccoli pieces onto a large serving bowl, top with diced red onion, diced tomatoes, dried cranberries, toasted pecans/seeds, and crispy chickpeas.

6

Prep Time: 15 minutes Cook Time: 10 minutes Makes: 4 Servings Calories: 261 kcal per Serving

VEGAN BROCCOLI SALAD

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