Description
A fresh and vibrant salad featuring crunchy broccoli, hearty chickpeas, and tender spinach, all coated in a creamy garlic dressing.
Ingredients
- 1 large head of broccoli, cut into florets
- 1 (15-ounce) can chickpeas, drained and rinsed
- 5 ounces fresh spinach, washed and dried
- 1/2 cup red onion, thinly sliced
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water, or more to thin
Instructions
- Steam or blanch the broccoli florets for 3-5 minutes, until tender-crisp. Transfer them to an ice bath to stop the cooking process. Drain and set aside.
- In a medium bowl, whisk together the mayonnaise, yogurt, minced garlic, lemon juice, olive oil, Dijon mustard, salt, pepper, and water. Add more water as needed to reach the desired consistency.
- In a large bowl, combine the steamed broccoli, chickpeas, spinach, and red onion.
- Pour the creamy garlic dressing over the salad and toss gently to coat.
- Sprinkle the sunflower seeds and dried cranberries over the salad.
- Serve immediately or chill in the refrigerator before serving.
Notes
Best served cold. Store salad in an airtight container in the refrigerator for 2-3 days. For crispy salad, store dressing separately.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Global