HONEY MUSTARD BROCCOLI AND CHICKPEA SALAD

• porcie: serves 2-4

Ingrediencie

HONEY MUSTARD BROCCOLI AND CHICKPEA SALAD

6 slices thick cut bacon

1 large bunch broccoli, chopped into teeny tiny pieces

1 (15-ounce) can chickpeas, drained and rinsed

1/2 small red onion, finely diced

1/3 cup chopped pecans or sunflower seeds

2 oz feta cheese, crumbled

1/3 cup extra virgin olive oil

3 Tbsp red wine vinegar

2 Tbsp honey

1 Tbsp mayonnaise

1 Tbsp Dijon mustard

1/2 tsp kosher salt

1/4 tsp garlic powder

1/4 tsp smoked paprika

1/4 tsp freshly cracked black pepper

1) Preheat oven to 400F and line a baking sheet with parchment paper. Lay the bacon strips flat on the baking sheet and bake for 20-25 minutes, flipping halfway, until crisp and golden.

2) Meanwhile, chop the broccoli and onion. Add to a large bowl along with the chickpeas, pecans, and feta.

3) In a jar, shake together the dressing ingredients: olive oil, vinegar, honey, mayo, mustard, salt, garlic powder, smoked paprika, and pepper.

4) Once the bacon is done, transfer to a paper towel to absorb the grease, then chop into bite-sized pieces and add to the bowl.

5) Pour over the dressing and toss to coat. Keeps well in the fridge for up to 4 days!!