Broccoli, Chickpea, and Tomato Salad
This simply dressed assortment of wholesome vegetables and legumes is full of bright color, texture, and flavor. Serve it as a starter or side at dinner, and save any leftovers for lunch the next day.
Recipe information
Yield
Serves 6
Ingredients
1 pound broccoli
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, minced
Coarse salt and fresh ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed
Preparation
Step 1
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.
Step 2
In a large bowl, whisk together the mustard, vinegar, olive oil, and onion; season with salt and pepper.
Step 3
Add the tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temperature.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
