1 head broccoli, very finely chopped
1 (15 ounce) can of chickpeas, rinsed and drained
2 cups diced honeycrisp apples (from about 2 medium honeycrisp apples)
1 cup shredded carrots (or 1 cup matchstick cut carrots)
1/3 cup diced green onion
1/3 cup dried cherries
1/3 cup chopped pecans
1/2 cup chopped flat leaf parsley
3 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
½ tablespoon honey
1 clove of garlic, minced
Freshly ground salt and pepper, to taste
Extra cherries and pecans


1.In a large bowl, add finely chopped broccoli, chickpeas, apples, carrots, green onion, dried cherries, pecans, and parsley. Set aside.
2.Make the dressing by whisking together the following ingredients in a small bowl: olive oil, apple cider vinegar, dijon mustard, honey, garlic, salt and pepper. Immediately drizzle over salad and toss to combine.
3.Taste and add more salt and pepper, if necessary. Garnish with extra cherries and pecans and serve immediately or place in the fridge for later. Salad will keep well up to 5 days. Serves 4.

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