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 and fresh ground pepper
• 1 pint cherry tomatoes, halved
• 1 can (15 ounces) chickpeas, drained and rinsed

1. Cut the florets from the broccoli (reserve the stalks for another use).
2. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil.
3. Add the broccoli in a single layer.
4. Cover; steam until crisp-tender, about 5 minutes.
5. In a large bowl, whisk together the mustard, vinegar, olive oil, and onion; season with salt and pepper.
6. Add the tomatoes, chickpeas, and broccoli; toss to coat.
7. Serve chilled or at room temperature.

broccoli, mustard, redwine vinegar, olive oil, red onion, salt, cherry tomatoes, chickpeas

Taken from www.epicurious.com/recipes/food/views/broccoli-chickpea-and-tomato-salad-383276 (may not work)