INGREDIENTS
- 4 cups chopped broccoli
- 1 (15 oz) can garbanzo beans, drained and rinsed (or 1 1/2 cups)
- Heaping 1/2 cup dried cranberries, or more if you like
- 1/2 cup roasted sunflower seeds
- 1/3 cup diced red onion
- Salt, to taste
Maple Mustard Dressing:
- 1/2 cup olive oil
- 1/4 cup pure maple syrup
- 2 TB apple cider vinegar
- 1 TB dijon mustard
- Salt and pepper, to taste
INSTRUCTIONS
- Add all salad ingredients to a large bowl and mix until combined.
- Add all dressing ingredients to a small jar and whisk until combined. Pour over salad and mix again until combined. Season with salt, to taste, if desired. Salad can be served immediately or refrigerated for up to 4 days.
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