Prep 15 mins
Cook 0 mins
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.
- 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
- Mix first 6 ingredients in a large bowl.
- Whisk remaining ingredients in a small bowl.
- Combine dressing with salad, and stir again before serving.
- Best served at room temperature.
What a beautiful colorful salad - I did not have the parsley and used a whole grain dijon mustard. We all enjoyed the salad - will be a great summer salad as we won't have to worry about mayo base during hot weather. This salad will sit out well and won't wilt!!
The combination of flavors and textures in this salad are very good. It didn't blow me out of my socks, but it was very good. I had all of the ingredients on hand and therefore made it as written. My kids liked it, as well, and that alone should be enough of a review! I will certainly make it again, but I may add some toasted pine nuts next time.