I was getting sick of taking the plain ole salad to work for lunch everyday so I was excited to try this recipe out of my new cookbook. It's both tasty and healthy! Score!
Broccoli, Chickpea, and Tomato Salad
Source- Everyday Food: Great Food Fast
1 pound broccoli
1 T dijon mustard
2 T red-wine vinegar
2 T olive oil
1/2 small red onion, minced
coarse salt and ground pepper
1 pint cherry tomatoes, halved
1 can (15 oz) chickpeas, drained and rinsed
1. Cut the florets from the broccoli. 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.
2. In a large bowl, whisk together the mustard, vinegar, olive oil, and onion; season with salt and pepper.
3. Add the tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temperature.