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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Broccoli, chickpea and tomato salad Recipe

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This recipe for Broccoli, chickpea and tomato salad is from The Lifelong Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb broccoli
1 T Dijon mustard
2 T red-wine vinegar
2 T olive oil
1/2 small red onion, minced
coarse salt and ground pepper
1 pint cherry tomatoes, halved
1 can(15 oz) chickpeas, drained and rinsed
Directions:
Directions:
1. Cut the florets from the broccoli. In a large pot fitted with steamer basket, bring 1 inch of water to a boil. Add the broccoli in a single layer. Cover and 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 room temperature.

 

 

 

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