Broccoli, Chickpea, and Tomato Salad

[Guest guest]

Broccoli, Chickpea, and Tomato Salad

 

 

 

1 pound broccoli

 

1 tablespoon Dijon mustard

 

2 tablespoons red-wine vinegar

 

2 tablespoons olive oil

 

1/2 small red onion, minced

 

Coarse salt for seasoning

 

1 pint cherry tomatoes, halved

 

1 can (15 ounces) chickpeas, drained and rinsed

 

1. Cut florets from broccoli (reserve stalks for another

use). Steam until crisp-tender.

 

2. In a large bowl, whisk mustard with vinegar, olive oil,

and onion; season with salt.

 

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

Serve chilled or at room temperature.

 

Per serving: 131 calories; 5.9 grams fat; 5.5 grams protein;

15.8 grams carbohydrates; 4.9 grams fiber

 

I added 1 tsp. Tony Chachere's Creole seasoning to the dressing

mixture.