Crunchy Broccoli Salad

Ingredients

For the Salad
1 pound (450 g) broccoli, including stems (about 3 small heads), finely chopped
1 bunch green onions, thinly sliced
½ cup loosely packed fresh Italian parsley leaves, roughly chopped
1 cup (150 g) golden raisins (or substitute dried cranberries)
2 cups (480 g) cooked chickpeas
1 cup (150 g) roasted and salted sunflower seeds
6 slices cooked bacon, roughly chopped (optional)

For the Dressing
1 cup (170 g) mayonnaise
​2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon maple syrup or agave syrup
1 teaspoon toasted sesame oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

Instructions
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1. Prep the broccoli:
   Chop the broccoli (including stems) into small, bite-sized pieces. The smaller you chop, the better the texture of the salad.
2. Assemble the salad:
   In a large bowl, combine the chopped broccoli, green onions, parsley, raisins (or cranberries), chickpeas, sunflower seeds, and bacon (if using).
3. Make the dressing:
   In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup (or agave), sesame oil, salt, and pepper until smooth.
4. Combine:
   Pour the dressing over the salad mixture and fold until everything is evenly coated.
5. Chill and serve:
   Let the salad sit in the fridge for at least 30 minutes before serving so the flavors meld and the broccoli softens slightly.