Creamy broccoli salad with apples, cranberries and roasted chickpeas

Portions:

Preparation:

10 minutes

Cooking:

15 to 20 minutes

Ingredients

Roasted chickpeas

15 ml (1 tablespoon) canola oil

1 can 540 ml (19 oz) chickpeas, rinsed and well drained

5 ml (1 teaspoon) garlic powder

5 ml (1 teaspoon) onion powder

2.5 ml (½ tsp.) chili powder

Salt and pepper to taste

Broccoli salad

1.5 L (6 cups) raw broccoli florets

2 Honeycrisp apples, diced small, with peel

125 ml (1/2 cup) dried cranberries

1-2 green onions, finely chopped

80 ml (⅓ cup) sunflower seeds

Creamy vinaigrette

125 ml (½ cup) plain yogurt

125 ml (½ cup) mayonnaise

30 ml (2 tablespoons) vinegar

Salt and pepper to taste

Preparation

Heat the oil in a skillet over medium-high heat, then add the chickpeas and sprinkle with the spices. Stir and sauté for 5 to 7 minutes, or until the chickpeas are golden brown. Remove from heat and set aside.
In a large bowl, combine all salad ingredients.
In a small bowl, combine dressing ingredients.
Add the vinaigrette to the salad and toss well.
Just before serving, garnish with tempered roasted chickpeas.

Note

Honeycrisp apples are used in this salad for their firm texture and sweet taste. It could be replaced by Ambrosia or Ginger Gold. All three varieties tend not to brown very much, making them ideal candidates for salads! Of course, you could also use your favorite Quebec apple as a replacement!

Recipe created by Audrey-Anne Desjardins, nutritionist
Photo credit: Marie-Pier Desjardins

A collaboration with theAssociation des producteurs de canneberges du Québec