• Cooking Time: 20
• Preparation Time: 20
• 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.

1. Cut florets from broccoli. Steam until crisp-tender.
2. In a large bowl, whisk mustard with vinegar, olive oil, and onion; season with salt and pepper.
3. Add tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temp.
4. This recipe is from the food network.
5. It is a great summer side dish, very tasty, and simple.

This recipe is from the food network. It is a great summer side dish, very tasty, and simple.