Vegetable Salad with Grapes

By maredan

Ingredients

• 500 * 500 millilitres (2 cups) broccoli cut into small florets
• 500 * 500 millilitres (2 cups) halved red grapes
• 500 * 500 millilitres (2 cups) English cucumber
• 1 * 1 can (540 ml/19 oz) chickpeas, rinsed and drained
• 60 * 60 millilitres (1/4 cup) parsley leaves
• 60 * 60 millilitres (1/4 cup) olive oil
• 30 * 30 millilitres (2 tablespoons) whole-grain mustard
• 30 * 30 millilitres (2 tablespoons) white wine vinegar
• * Salt and pepper

Details

Servings 8

Preparation

Step 1

Directions

1. In a large saucepan of boiling salted water, blanch the broccoli for about 2 minutes. It should still be crisp. Refresh under cold running water. Drain well.
2. In a bowl, combine all the ingredients. Season with salt and pepper. If desired, refrigerate for about 1 hour.
3. Serve cold.