Crunchy broccoli salad with maple and mustard vinaigrette

Crunchy broccoli salad with maple and mustard vinaigrette

I never get tired of making salads. This one is how I like them: quick to prepare, packed with flavor, texture and as good to taste as it is to look! 

In addition to being 100% vegetable and gluten free, this salad is low in carbohydrates and has an excellent fiber content thanks to the broccoli and sunflower seeds it contains. 

Sunflower seed is interesting especially for its richness in vitamin E which is antioxidant, which protects cells from free radicals and strengthens the immune system. 



Crunchy broccoli salad with maple and mustard vinaigrette 

Makes 4 servings



4 cups of chopped broccoli
1.5 cup of Chickpeas cooked, rinsed and drained
1/2 cup of dried cranberries 
1 / 2 cup of Sun-flower seeds
1/3 cup diced red onion
pepper to taste

Maple mustard vinaigrette:

1/3 cup olive oil
1 tablespoon of pure maple syrup
1 tablespoon of apple cider vinegar
1 teaspoon of Dijon mustard
Pepper to taste



  1. Add all the salad ingredients to a large bowl and mix.
  2. Add all the dressing ingredients to a small pot and whisk until blended. Pour over the salad and toss again to incorporate.
  3. Season with pepper to taste, if desired.
  4. The salad can be served immediately or refrigerated for up to 4 days.


Bon appétit!


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  • Caroline Bisaillon
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