Broccoli Chickpea Salad
Recipe by Mark Calaminici | Food Loves Company
1 can chickpeas, drained and rinsed
3 cups broccoli, chopped (small pieces)
1 ½ cups cherry tomatoes
1 large cucumber, deseeded and diced
½ cup red onion, finely chopped
¼ cup fresh Italian parsley, finely chopped
For the dressing
3 tbsp rice wine vinegar
2 tbsp Dijon mustard
1 tbsp honey
½ cup extra virgin olive oil
Freshly cracked pepper
1. Place all ingredients in a large bowl.
2. Whisk, rice wine vinegar, Dijon mustard and honey in medium bowl. Gradually whisk in oil. Season to taste with salt and freshly cracked pepper
3. Add the dressing to your bowl with all the ingredients and toss.
Until next time, ciao!
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