Broccoli, Chickpea & Tomato Salad

This salad is always a hit!

Ingredients:

1 lb. broccoli

1 tbsp dijon mustard

2 tbsp red wine vinegar (I used balsamic)

2 tbsp olive oil

1/2 small red onion, minced

1 pint cherry tomatoes, halved

1 can chick peas, drained and rinsed

salt & pepper

Directions:

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.

Shared by a momstown Burlington mom from from Martha Stewart's "Great Food Fast" recipe book.