Broccoli, Chickpea, and Tomato Salad

Name: Broccoli, Chickpea, and Tomato Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: European, Mediterranean
Ingredients: * 1 lb broccoli; * 2 tbsp red-wine vinegar; * 1 tbsp dijon mustard; * 2 tbsp olive oil; * 1/2 small red onion, minced; * 1 tsp minced garlic; * salt, to taste* pepper, to taste; * 1 pint cherry tomatoes, halved; * 15 oz canned chickpeas, drained and rinsed

3 steps

Prep:15minCook:5min

Updated at: Thu, 17 Aug 2023 01:06:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories203.8 kcal (10%)

Total Fat9.6 g (14%)

Carbs24.2 g (9%)

Sugars6.5 g (7%)

Protein7.7 g (15%)

Sodium430.6 mg (22%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbbroccoli

2 Tbspred-wine vinegar

1 Tbspdijon mustard

2 TbspOlive oil

0.5red onion

small, minced

1 tspminced garlic

1 pintcherry tomatoes

halved

15 ozchickpeas

canned, drained and rinsed

Instructions

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, garlic and onion; season with salt and pepper

Step 3

Add the tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temperature