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Broccoli, Chickpea, and Cherry Tomato Salad
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| INGREDIENTS Serves: Prep: 10min Cook: 10min Total: 50min | |
| 3 cups | small broccoli florets |
| 1 tablespoon | extra virgin olive oil |
| 1 tablespoon | cider vinegar |
| 2 teaspoons | grainy dijon mustard |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 1/2 cup | coarsely chopped and drained jarred, roasted red peppers |
| 1/4 cup | sliced scallions |
| 1 1/2 cups | halved cherry tomatoes or grape tomatoes |
| 1 can (15-16 ounces) | chickpeas, rinsed and drained |
DIRECTIONS
Place a steamer basket in a medium pot with 2" of water. Bring to a boil over high heat. Place the broccoli in the basket, cover, and steam for 5 to 6 minutes, or until crisp-tender. Drain and cool briefly under cold running water. Drain again.
In a salad bowl, with a fork, mix the oil, vinegar, mustard, salt, and black pepper. Stir in the roasted peppers and scallions. Add the broccoli, tomatoes, and chickpeas and stir to mix well. Cover and chill for at least 30 minutes before serving to blend the flavors.
NUTRITIONAL FACTS PER SERVING
CALORIES 132.2 CAL
FAT 5.2 G
SATURATED FAT 0.5 G
SODIUM 355.9 MG
CARBOHYDRATES 17.3 G
TOTAL SUGARS 3.9 G
DIETARY FIBER 5.9 G
PROTEIN 5.8 G
SEE MORE NUTRITIONAL FACTS >
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