Begin by dicing the green apple and placing the pieces into a large mixing bowl. Drizzle with lemon juice and stir to coat evenly—this prevents the apple from browning while adding a zesty note.

Add the chopped broccoli, drained chickpeas, cranberries, red onion, and nuts into the bowl with the apple. Toss gently to distribute all the ingredients evenly.

To make the dressing, combine the cashews, water, lemon juice (or apple cider vinegar), maple syrup, and sea salt in a high-speed blender. Blend until smooth and creamy. Once fully emulsified, add the poppy seeds and pulse briefly—just enough to incorporate them without breaking them down.

Pour the dressing over the salad mixture and fold everything together until well coated. For best flavor and texture, cover and refrigerate the salad for at least 1 hour before serving. This resting time allows the flavors to meld and the broccoli to tenderize slightly.