Ingredients
- 2 cups Broccoli - cut into florets
- 1 cup Chickpeas - cooked (rinsed and drained if using canned chickpeas)
- 3 Scallions - chopped
- ¼ cup Cilantro - finely chopped (Original recipe used parsley)
For the Dressing:
- 1 tsp Dijon Mustard
- 1 tsp Lemon zest
- 1 tbsp Lemon juice
- 1 tsp Honey
- 3 tbsp Extra virgin Olive Oil
- to taste Salt Pepper &
Instructions
- Steam broccoli until tender, about 5~6 minutes. I microwave the broccoli for 2~3 minutes. Drain and place in a bowl.
- Add the chickpeas, scallions and cilantro. Mix well and set aside.
- To make the vinaigrette: In a small bowl, combine mustard, lemon zest, lemon juice, honey, salt and pepper. Drizzle in the olive oil, while stirring continuously, until the dressing emulsifies.
- Pour the dressing over the broccoli mixture, mix gently and let sit for 15~20 minutes for the flavors to meld.
Notes
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