For some reason, I never seem to buy broccoli. It's not that I don't like it, it's that I never seem to purchase it. However, I've decided to hunt down some new recipes that will force me to eat more broccoli.
This weekend I'm thinking of making this broccoli, chickpea, and cherry tomato salad. The broccoli is steamed, and a mustard vinaigrette holds it all together.
To try this recipe out with me, read more. 1 pound broccoli, separated into florets (4 Cups) Serves 6.
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
1 pound broccoli, separated into florets (4 Cups)