Directions
- 1Chop the broccoli into small pieces and roast it in the oven.
- 2Drain and rinse a can of chickpeas and roast them in the oven.
- 3Dice the bell peppers, red onion and cucumber.
- 4Chop the rainbow carrots.
- 5Roughly chop the almonds.
- 6In a large bowl, combine the roasted broccoli and chickpeas with the diced vegetables, chopped almonds and alfalfa sprouts.
- 7In a separate bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, Greek yogurt, salt and pepper.
- 8Pour the dressing over the salad and toss to combine.
Ingredients
- 1 head broccoli
- 1 can chickpeas
- 3 bell peppers
- 1 red onion
- 1 cucumber
- 1 bag rainbow carrots
- 1 handful almonds
- 1 container alfalfa sprouts
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 2 tablespoons Greek yogurt
- 1 pinch salt and pepper
Equipment
knifecutting boardbaking sheetovenlarge bowlmason jarmeasuring spoons
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