Salad:
1 head broccoli, finely chopped and spears grated
1 can of chickpeas, rinsed and drained
2 cups apples, chopped
1 cup shredded carrots
⅓ cup diced green onion
⅓ cup dried cherries
⅓ cup chopped pecans
½ cup chopped flat leaf parsley
Dressing:
3 tablespoons olive oil
½ tablespoon honey (or maple syrup toi make it vegan)
1 ½ tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 clove of garlic, minced
salt and pepper to taste