Broccoli, tomato, and chickpea salad

Want a cheap, healthy, fast dinner recipe that makes good leftovers?

Adapted from Martha Stewart’s excellent Everyday Food cookbook.

You’ll need 1 lb. of broccoli, cut into florets and steamed for 5 minutes.  1 pint of cherry or grape tomatoes, halved.  1/2 a small red onion, minced.  1 can of chickpeas, rinsed and drained.  2 tbsp olive oil, 2 tbsp red wine vinegar, 1 tbsp dijon mustard.  Salt and pepper to taste.  Some chopped mint or parsley would not go awry.

Whisk together mustard, oil, and vinegar and add red onion to make the dressing.   Combine steamed broccoli, cherry tomatoes, and chickpeas in a bowl and stir in dressing.  Add salt & pepper to taste.  Serve at room temperature.

I think it might be better tomorrow, as the acid of the mustard and vinegar will have a chance to work on the chickpeas.  I’d let it sit for a while before serving.

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One response to “Broccoli, tomato, and chickpea salad

  1. Nice. I bet it would be delicious over a little bit of whole wheat pasta, too.

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