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

1. In a large saucepan with a steamer insert, bring 1 inch of water to a boil.
2. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
3. In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper.
4. Add tomatoes, chickpeas, and broccoli.
5. Toss to coat with dressing.
6. Let cool 5 minutes.
7. Serve at room temperature or chilled.

Serves 6.

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