Broccoli, Grape and Chickpea Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I knew I would love this salad when I first saw it on a Canadian cooking show, and I did. I've since tweaked it to add some red onion for a bit of bite. I love the fresh flavours of this recipe. It makes a great side dish or a lunch to go. Adapted from Ricardo. Ingredients:
2 cups fresh broccoli florets, blanched for 2 minutes in boiling water and then rinsed with cold water |
2 cups red grapes, sliced in half if large |
19 ounces chickpeas, rinsed and drained |
1/2 english cucumber, diced 1/4 inch (leave skin on) |
1/4 cup red onion, finely diced |
1/4 cup flat leaf parsley, chopped |
1/4 cup olive oil |
1 tablespoon coarse grain mustard (i use provencal mustard instead. add more mustard if you love mustard.) |
2 tablespoons white wine vinegar (or champagne vinegar) |
salt and pepper, to taste |
Directions:
1. Mix first 6 ingredients in a large bowl.
2. Whisk remaining ingredients in a small bowl.
3. Combine dressing with salad, and stir again before serving.
4. Best served at room temperature.
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