Broccoli, Chickpea, and Tomato Salad

By amaliana

This simply dressed assortment of wholesome vegetables and legumes is full of bright color, texture, and flavor. Serve it as a starter or side at dinner, and save any leftovers for lunch the next day.

Ingredients

• 1 pound broccoli
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• 2 tablespoons olive oil
• 1/2 small red onion, minced
• Coarse salt and fresh ground pepper
• 1 pint cherry tomatoes, halved
• 1 can(15 ounces) chickpeas, drained and rinsed

Preparation

Step 1

1. Cut the florets from the broccoli(reserve the stalks for another use). In a large pot fitted with a steam basket, bring 1 inch of water to a boil. Add the broccoli in a single layer. Cover; steam until crisp-tender, about 5 minutes.

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

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