8 Broccoli Blueberry Salad with Chickpeas

Former chef | Avid Instant pot user for 5+ yrs | Vortex has replaced our over | transitioned to plant based cooking 2+ years ago

1 broccoli crown, chopped using both florets and stems

1 (15 oz) can chickpeas, drained and rinsed (½ cup dry)

1 ½ cups fresh blueberries

3 diced persian cucumbers

2 finely shredded carrot

¾ cup dried cranberries

1 medium sized red onion, diced

½ cup toasted, salted sunflower seeds

Lemon Poppyseed Dressing

Note: Ingredients may have been altered from the original.

Directions at shelikesfood.com

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