1 head broccoli, cut into florets
1 pt. cherry tomatoes
8 oz. button mushrooms, sliced
1 red bell pepper, seeded and sliced
15 oz. chickpeas, rinsed
1/4 c. sunflower seeds
For dressing, puree:
2 roasted red peppers
2 T. olive oil
1 T. red wine vinegar
3 basil leaves, torn
1 garlic clove, miced
1 t. black pepper
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