Broccoli, Chickpea, and Tomato Salad

1. 1

   Cut the florets from the broccoli (reserve the stalks for another use).

2. 2

   In a large pot fitted with a steamer basket, bring 1 inch of water to a boil.

3. 3

   Add the broccoli in a single layer.

4. 4

   Cover; steam until crisp-tender, about 5 minutes.

5. 5

   In a large bowl, whisk together the mustard, vinegar, olive oil, and onion; season with salt and pepper.

6. 6

   Add the tomatoes, chickpeas, and broccoli; toss to coat.

7. 7

   Serve chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.