Broccoli, Chickpea, and Cherry Tomatoes
From Martha Stewart [1]
Ingredients
- 1 pound broccoli, separated into florets (4 Cups)
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, finely chopped
Coarse salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed
Directions
- In a large saucepan with a steamer insert, bring 1 inch of water to a boil.
- Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
- In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper.
- Add tomatoes, chickpeas, and broccoli.
- Toss to coat with dressing.
- Let cool 5 minutes.
- Serve at room temperature or chilled.
Serves 6.
Information
- Category
- Vegetables, Salads