BROCCOLI, CHICKPEA, AND TOMATO SALAD
Steps:
- Cut the florets from the broccoli (reserve the stalks for another use). In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli in a single layer. Cover; steam until crisp-tender, about 5 minutes.
- In a large bowl, whisk together the mustard, vinegar, olive oil, and onion; season with salt and pepper.
- Add the tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temperature.
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