Trees, Seeds, and Beans (Broccoli Slaw)

I came up with this broccoli slaw side dish when I was trying to clear the fridge out prior to leaving for a vacation. Grabbed what I saw, stirred up a bowl, and gave it a cheeky title based on some of the cute terms my daughter uses for food. I used lite mayo and Splenda, and I'm sure it would be great with full-fat mayo and sugar. Saved the other half-can of garbanzos for tossing with a salad. I also used half fresh, half frozen broccoli (as that's what I had on hand), and it was all tasty.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 289 Calories

Ingredients

• 2 tablespoons white sugar
• 2 tablespoons raisins
• 1 tablespoon white vinegar
• salt and ground black pepper to taste
• 2 tablespoons sunflower seeds
• ⅓ cup mayonnaise
• ¼ teaspoon red pepper flakes
• ¼ cup matchstick-cut carrots
• 2 tablespoons sunflower seeds, or to taste
• 4 cups ice water, or as needed
• ½ (15 ounce) can garbanzo beans, drained and rinsed
• 2 ½ cups broccoli florets, cut into bite-size pieces

Recipe Instructions

Step 1

Bring a large pot of water to a boil; cook broccoli until bright green, about 1 minute. Transfer to a bowl of ice water; drain.

Step 2

Combine broccoli, garbanzo beans, carrots, raisins, and 2 tablespoons sunflower seeds in a bowl. Whisk mayonnaise, sugar, vinegar, red pepper flakes, salt, and black pepper in a separate bowl. Stir dressing into broccoli mixture. Cover and refrigerate for at least 1 hour for flavors to blend. Garnish with about 2 tablespoons sunflower seeds.