Broccoli, Chickpea, and Cherry Tomato Salad

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.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  lb broccoli, florets only, steamed until crisp tender
• 1  tablespoon Dijon mustard
• 2  tablespoons red wine vinegar
• 2  tablespoons olive oil
• 1⁄2 small red onion, minced
•  coarse salt
•  pepper
• 1  pint cherry tomatoes, halved (I use the small grape or berry tomatoes)
• 1 (15 ounce) can chickpeas, drained and rinsed

Directions

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.