I love recipe options that allow prep in advance on the weekends for a busy week. This Veggie Salad is full of protein, vitamins, and FLAVOR -- and it's a great mason jar mixer. Toss it in a pita for a veggie sammie or eat alone as a main course salad. You can even add a slice or two of lunch meat or guac to the pita, but it's not necessary.
Veggie Salad To-Go
Prep Time: 10 minutes
Ingredients: 1-2 heads Broccoli - chopped, 1/2 head Cauliflower - chopped, 1 16oz can Chickpeas (aka, Garbanzo beans), 1 tsp kosher salt, 1/2 tsp pepper, scant 1/2 cup olive oil, 3 Tbsp lemon juice, 2 Tbsp Dijon mustard, 1 1/2 Tbsp honey, 1/2 tsp minced garlic.
Products used in this post: Olivewood salt keeper, Mixing Bowl Set, Copper Whisk, Measuring Cups, and Ombre Measuring Spoons. Shop online for shpping or email us for a local pickup invoice: hello@dellaskitchenshop.com
Directions:
- Rinse and drain the chickpeas.
- Mix Broccoli, Cauliflower and chickpeas in a medium bowl.
- In a separate smaller bowl, combine all other ingredients EXCEPT oilive oil {lemon juice, Dijon, salt, pepper, minced garlic, honey}. After mixing the ingredients with a whisk, measure 1/2 cup olive oil and slowly drizzle into mixture while stirring quickly with a whisk to blend. The ingredients will emulsify into one.
- Pour the entire mixture over the veggies, mix thoroughly to coat, and serve up!