Monday, July 8, 2013

Broccoli Salad

1 large crown broccoli, cut into florets
1 large carrot, grated
1 cup cooked chickpeas
2 red radishes, thinly sliced
quinoa, optional

Creamy Mustard Dressing:

1/2 c veganaise
2 T Dijon mustard
1 T maple syrup
1 T apple cider vinegar
Pinch sea salt and pepper

No comments:

Post a Comment