Broccoli & Chickpea Salad with Dates, Feta & Sweet Dijon ACV Dressing (Edit recipe)

Sweet Mustard Dressing:

1. Add 3 tablespoons apple cider vinegar, extra virgin olive oil, dijon mustard, monkfruit with allulose sweetener, salt, and black pepper to a small bowl or jar.
2. Whisk or shake: If using a bowl, whisk vigorously for 30–1 minute until the dressing is fully emulsified and slightly creamy. If using a jar, seal the lid tightly and shake well for about 30 seconds.
3. Taste the dressing and adjust to your preference — a little more monkfruit p for sweetness, more ACV for tang, or an extra pinch of salt to bring everything together. The dressing should taste bold since it will mellow once tossed with the salad.
4. Use immediately over the chickpea broccoli salad, or transfer to a sealed jar and refrigerate until ready to use. Shake or whisk again before serving if it has been sitting.

Lightly Roast Broccoli:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Place the broccoli florets on the baking sheet. Drizzle with olive oil, and sprinkle red pepper flakes if using.
3. Roast 7 minutes or just until color changes (don't over cook, as you still want crunch).
4. Allow to cool completely.

Assemble Salad:

1. Transfer the cooled roasted broccoli and chickpeas to a large serving bowl. Add the feta cheese, red onion, and chopped dates.
2. Pour about three-quarters of the dressing over the top. Toss gently to coat everything evenly — add more dressing as needed to your taste.