Broccoli salad is a seasonal staple of any summer picnic, but you can now upgrade your normal broccoli salad with this nutrient-packed dish. Incorporating chickpeas, blueberries and sunflower seeds, this delicious side dish brings together sweet and tangy flavors while incorporating plant-based proteins to make it a more filling salad.
Filled with antioxidants from the blueberries, this broccoli salad is a great summertime option for any senior.
Cook time: 10 minutes
- 2 broccoli heads, cut into florets
- ½ cup blueberries
- ¼ cup red onion, sliced
- ¼ cup chickpeas
- ¼ cup sunflower seeds
- 1 tablespoon olive oil
- ½ tablespoon apple cider vinegar
- ¼ cup mayonnaise
- ½ teaspoon sugar
- Squeeze of lemon juice
- In a large bowl, combine all ingredients and stir until well mixed.
Per serving*: 130 calories; fat 7g; saturated fat 1g; cholesterol 0mg; sodium 90mg; carbohydrate 14g; fiber 3g; total sugars 4g; added sugars 0.5g; protein 4g; calcium 3%DV; iron 7%DV; potassium 6%DV
*Please note: Nutrition variation may happen due to ingredient sourcing and measurement variations.
This broccoli salad pairs well with so many types of entrées, including:
- Baked chicken
- Grilled salmon
- Kebabs of any kind
- Pork chops