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Broccoli, Chickpea, and Tomato Salad


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Member since 2006

Serves | Prep Time 20 | Cook Time 20

Ingredients

1 Pound broccoli
1 Tbs Dijon mustard
2 Tbs red-wine vinegar
2 Tbs olive oil
1/2 small red onion-minced
Coarse salt and ground pepper for seasoning
1 Pint cherry tomatoes-halved
1 (15 ounces) can chickpeas, drained and rinsed.


Cut florets from broccoli. Steam until crisp-tender.


In a large bowl, whisk mustard with vinegar, olive oil, and onion; season with salt and pepper.


Add tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temp.


This recipe is from the food network.


It is a great summer side dish, very tasty, and simple.


Pairs Well With


Notes

This recipe is from the food network.

It is a great summer side dish, very tasty, and simple.

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