Description
This vibrant salad, featured in the March 2004 issue of Everyday Food, is not only quick to prepare but also bursting with flavor. Ideal for a light meal, it’s best enjoyed warm, though it’s equally delicious at room temperature or chilled. Enhance it further with crumbled feta cheese, or add grilled chicken or tuna to transform it into a satisfying main course.
Recipe Category
Beans
Keywords
Vegetable, Vegan, < 30 Mins, Beginner Cook, Easy
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 162.9 kcal |
| Total Fat | 5.8 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 267.6 mg |
| Carbohydrates | 23.8 g |
| Fiber | 5.8 g |
| Sugars | 2.9 g |
| Protein | 6.2 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Broccoli (chopped) |
| 1 | Dijon mustard |
| 2 | Red wine vinegar |
| 2 | Olive oil |
| 1/2 | Red onion (sliced) |
| NA | Coarse salt |
| NA | Pepper |
| 1 | Cherry tomatoes (halved) |
| 1 | Chickpeas (drained) |
Instructions
- In a large bowl, whisk together the Dijon mustard, red wine vinegar, and olive oil until well combined, creating a flavorful dressing.
- Stir in the sliced red onion, seasoning with coarse salt and freshly cracked pepper to taste.
- Gently add the cherry tomatoes, drained chickpeas, and chopped broccoli to the bowl, tossing everything together to ensure each component is well coated with the dressing.
- Serve the salad immediately while it’s still warm, or let it cool to room temperature, or chill it in the refrigerator before serving.
This Broccoli, Chickpea, and Cherry Tomato Salad is not only quick to prepare but also provides a delightful array of textures and flavors, making it a perfect addition to any meal. Enjoy!