Ingredients

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

Ready In 20 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large bowl, add finely chopped broccoli, chickpeas, apples, carrots, green onion, dried cherries, pecans, and parsley. Set aside.
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Step 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. Taste and add more salt and pepper, if necessary.
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Step 3

  • Garnish with extra cherries and pecans and serve immediately or place in the fridge for later. Salad will keep well up to 5 days.
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Step 4

  • Serves 4.