Broccoli, Grape And Chickpea Salad

• 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

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

fresh broccoli, red grapes, chickpeas, cucumber, red onion, flat leaf parsley, olive oil, coarse grain mustard, white wine vinegar, salt

Taken from www.food.com/recipe/broccoli-grape-and-chickpea-salad-304279 (may not work)