Thursday, 30 June 2011

Eat: Broccoli, chickpea, and cherry tomato salad

My housemate and I ate this fresh and crunchy recipe from Martha Stewart today and thought it worth sharing.  We used tenderstem broccoli rather than florets.

Preparation  20 mins     -  Serves 6


  • 1 pound broccoli, separated into florets (4 cups)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1/2 small red onion, finely chopped
  • Coarse salt and freshly ground pepper
  • 1 pint cherry tomatoes, halved
  • 1 can chickpeas, drained and rinsed



1. In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 2 minutes.

2. In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

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