Description
This is a simple and healthy warm broccoli and chickpea salad tossed in a honey, mustard and red wine vinaigrette. It’s the perfect Italian inspired dish to serve with pasta or pizza – and it only takes 15 minutes to make from start to finish!
Ingredients
Scale
- 1 head broccoli (chopped bite size)
- 10.5 ounces can chickpeas (rinsed and drained)
- 1 shallot (finely chopped)
- 6 cherry tomatoes (halved)
- 3 tablespoons grated parmesan cheese
For the dressing
- 1 tablespoon red wine vinegar
- 1 teaspoon whole grain mustard
- 1/2 teaspoon honey
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- ground black pepper to taste
Instructions
- Put broccoli in a steamer basket over boiling water and steam for 5 minutes. Transfer broccoli to a large mixing bowl and add chickpeas, shallot, cherry tomatoes and parmesan cheese.
- Put all the ingredients for the dressing in a sealable container. Seal and shake vigorously until the vinaigrette turns cloudy.
- Pour vinaigrette over chickpeas and vegetables and toss until all the ingredients are evenly coated.
- Season with salt and pepper and serve warm.
Notes
This Warm Broccoli And Chickpea Salad will keep refrigerated for up to 3 days.
Nutrition
- Serving Size:
- Calories: 272
- Sugar: 7.2 g
- Sodium: 418.8 mg
- Fat: 14.2 g
- Saturated Fat: 2.4 g
- Carbohydrates: 29.5 g
- Fiber: 9.1 g
- Protein: 11.4 g
- Cholesterol: 2.7 mg
