Broccoli Crunch Salad

Name: Broccoli Crunch Salad
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups finely chopped broccoli; 1 cup shredded carrots; 1/2 cup diced red onion; 1 cup chopped parsley; 1 cup green bell peppers; 1 handful sunflower seeds; 1 cup rinsed and drained chickpeas; 1/2 cup peanut butter (about 120 grams); 6 tablespoons lemon juice; 4 tablespoons soy sauce; 4 tablespoons water; 2 tablespoons maple syrup; 1 pinch chili powder; 1 pinch garlic powder

Tamba Gabriela @gabry_

Verona, Veneto, Italia

Broccoli Crunch Salad is a perfect summer dish to serve cold 😋

Tamba Gabriela @gabry_

Verona, Veneto, Italia

Broccoli Crunch Salad is a perfect summer dish to serve cold 😋

Saved

Ingredients

1 hour

4 servings

2 cupsfinely chopped broccoli
1 cupshredded carrots
1/2 cupdiced red onion
1 cupchopped parsley
1 cupgreen bell peppers
1 handfulsunflower seeds
1 cuprinsed and drained chickpeas
Dressing
1/2 cuppeanut butter (about 120 grams)
6 tablespoonslemon juice
4 tablespoonssoy sauce
4 tablespoonswater
2 tablespoonsmaple syrup
1 pinchchili powder
1 pinchgarlic powder

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Steps

1 hour

1

Add everything to a large serving bowl.
2

To prepare the dressing, pour all the ingredients into a bowl and mix well until they are completely combined into a smooth and creamy texture.
3

Pour the dressing over the salad and mix to combine. For even better flavor, refrigerate for an hour to allow the vegetables to absorb the dressing.