Broccoli Cauliflower Summer Chop Salad with Bacon Chickpeas
Try out this summers best salad recipe, Broccoli Cauliflower Summer Chop Salad with Bacon Chickpeas. That’s right! Bacon Chickpeas!!!!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
Ingredients
|| Bacon Chickpeas ||
1 can chickpeas (garbanzo beans)
¼ cup Greek yogurt
1 tablespoon brown sugar
2 teaspoons liquid smoke, Hickory-flavored preferred
1 ½ teaspoons salt
|| Chop Salad ||
1 head of broccoli
1 head of cauliflower
1/3 cup currants
1 red onion, chopped
1 cup Greek yogurt
1/3 cup avocado oil
¼ cup apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
6 ounces Colby Jack Cheese, cubed
1 avocado, sliced
1 cup cherry tomatoes, sliced
1/3 cup sunflower seeds
Instructions
Preheat oven to 400 degrees. Drain and dry the chickpeas and place in a bowl. Add the Greek yogurt, brown sugar, liquid smoke, and salt. Mix together then spread out onto a baking sheet. Place in the oven for 10 minutes. Remove from the oven and with a spoon, reposition the chickpeas and place back in the oven for another 8-10 minutes. Cool to room temperature.
Chop the broccoli and cauliflower into small bean sized pieces and place in a large bowl with the currants and red onions.
In a small bowl, whisk together the Greek yogurt, avocado oil, apple cider vinegar, sugar, and salt. Pour over broccoli and cauliflower mixture, and toss together.
Mix in the bacon chickpeas, cheese, avocado, tomatoes and sunflower seeds and toss together. You can also use these items to top the salad individually.
Keywords: bacon, broccoli, cauliflower, chickpea, chickpeas, salad