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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