Broccoli, Chickpea, and Cherry Tomato Salad

READY IN: 25mins
Recipe by nadia murray

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.

Top Review by ilsathekitty

I made this and took a little with me to lunch this week as a side dish. Great flavor and texture. Thanks!

Ingredients Nutrition


  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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