Chickpea Apple Broccoli Salad with Honey Dijon Dressing

Healthy apple broccoli salad with chickpeas, dried cherries, carrots, pecans and fresh herbs. Tossed together in a light honey dijon dressing to bring this salad together. Easy to make, great for lunch or parties and makes excellent leftovers!
I remember absolutely despising broccoli salad when I was growing up; everytime it appeared on a party table it involves a lot of weird textures and a mayo-drenched salad. Yet ever since I created my tahini curry broccoli salad there’s nothing I love more than REALLY, REALLY GOOD crunchy salad that doesn’t involve lettuce.

Chickpea Apple Broccoli Salad with Honey Dijon Dressing


For the salad
  • 1 head broccoli, very finely chopped
  • 1 (15 ounce) can of chickpeas, rinsed and drained
  • 2 cups diced honeycrisp apples (from about 2 medium honeycrisp apples)
  • 1 cup shredded carrots (or 1 cup matchstick cut carrots)
  • 1/3 cup diced green onion
  • 1/3 cup dried cherries
  • 1/3 cup chopped pecans
  • 1/2 cup chopped flat leaf parsley

For the dressing:
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • ½ tablespoon honey
  • 1 clove of garlic, minced
  • Freshly ground salt and pepper, to taste
  • To garnish:
  • Extra cherries and pecans

  • In a large bowl, add finely chopped broccoli, chickpeas, apples, carrots, green onion, dried cherries, pecans, and parsley. Set aside.
  • 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. Garnish with extra cherries and pecans and serve immediately or place in the fridge for later. Salad will keep well up to 5 days. Serves 4.