Broccoli and Chickpea Salad

Broccoli and Chickpea Salad

• 4 cups broccoli florets
• 15-oz can drained and rinsed chickpeas
• 5 sliced scallions
• 1/2 cup chopped fresh parsley
• 1/3 cup toasted pine nuts
• 1 minced clove garlic
• 2 tsp Dijon mustard
• 1 tsp honey
• 1 Tbsp. grated lemon zest
• 1/4 cup lemon juice
• 6 Tbsp. extra-virgin olive oil
• Coarse salt and freshly ground black pepper

Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts. In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper. Drizzle broccoli mixture with dressing and adjust seasoning.

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