Broccoli, Chickpea, and Cherry Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This easy recipe came from the March 2004 issue of Everyday Food. It is quick to put together and a colorful and delicious salad. I prefer to eat it right away, still slightly warm. I think it would be good sprinkled with crumbled feta cheese or with some chicken or tuna for a main course salad. Ingredients:
1 lb broccoli, florets only, steamed until crisp tender |
1 tablespoon dijon mustard |
2 tablespoons red wine vinegar |
2 tablespoons olive oil |
1/2 small red onion, minced |
coarse salt |
pepper |
1 pint cherry tomatoes, halved (i use the small grape or berry tomatoes) |
1 (15 ounce) can chickpeas, drained and rinsed |
Directions:
1. In large bowl, whisk Dijon mustard with red wine vinegar and olive oil.
2. Stir in red onion and season with salt and pepper.
3. Add cherry tomatoes, chickpeas and broccoli; toss to coat.
4. Serve immediately, room temperature or chilled.
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