Tangy Chickpea, Broccoli and Sundried Tomato Salad

This salad from Cookie and Kate is a regular around our house in the summer. It’s simple, fresh and is great on a wrap or pita bread with smashed avocado. It would also be delicious on a bed or arugula. The dressing adds tons of flavor with ingredients many of you will have laying around the house.

Ingredients:

1 bunch broccoli. florets removed and sliced thin

1 can (15 oz) of chickpeas, rinsed and drained

1/3 cup oil-packed sun-dried tomatoes, rinsed and chopped

1/3 cup thinly sliced red onion

1/3 cup crumbled feta cheese (or chopped kalamata olives for vegans)

2 medium avocados

Salt, to taste

4 whole grain pita breads, or 4 large, thick slices of hearty whole grain bread, or other gluten free wraps.

Lemon dressing:

1/4 cup olive oil

2 tablespoons lemon juice, to taste

1 ½ teaspoons Dijon mustard

1 ½ teaspoons honey or maple syrup, to taste

1 clove garlic, pressed or minced

1/4 teaspoon salt, to taste

Pinch red pepper flakes

Instructions:

Prepare the chickpea salad by combining broccoli, chickpeas, red onions, feta cheese and sundried tomatoes

In a small bowl combine the dressing ingredients and whisk until emulsified. Taste and add additional salt, if necessary

Pour the dressing over the broccoli chickpea salad and toss to combine

Mash avocados and spread on your pitas, bread or wraps and top with chickpea salad.

Serves 2 with enough leftover for a lunch. My personal tip: Make a double batch of this yummy salad so you have enough for a couple of meals.