BROCCOLI, GRAPE AND CHICKPEA SALAD

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Broccoli, Grape and Chickpea Salad image

I knew I would love this salad when I first saw it on a Canadian cooking show, and I did. I've since tweaked it to add some red onion for a bit of bite. I love the fresh flavours of this recipe. It makes a great side dish or a lunch to go. Adapted from Ricardo.

Provided by Cookin-jo

Categories     Beans

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups fresh broccoli florets, blanched for 2 minutes in boiling water and then rinsed with cold water
2 cups red grapes, sliced in half if large
19 ounces chickpeas, rinsed and drained
1/2 English cucumber, diced 1/4 inch (leave skin on)
1/4 cup red onion, finely diced
1/4 cup flat leaf parsley, chopped
1/4 cup olive oil
1 tablespoon coarse grain mustard (I use provencal mustard instead. Add more mustard if you love mustard.)
2 tablespoons white wine vinegar (or champagne vinegar)
salt and pepper, to taste

Steps:

  • Mix first 6 ingredients in a large bowl.
  • Whisk remaining ingredients in a small bowl.
  • Combine dressing with salad, and stir again before serving.
  • Best served at room temperature.

Nutrition Facts : Calories 178, Fat 7.7, SaturatedFat 1.1, Sodium 208.6, Carbohydrate 24.7, Fiber 3.5, Sugar 6.7, Protein 4.4

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