Broccoli, Chickpea, and Tomato Salad
INGREDIENTS
  • 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.
DIRECTIONS
  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.
RECIPE BACKSTORY
This recipe is from the food network. It is a great summer side dish, very tasty, and simple.