This salad is packed with protein, calcium, iron and fibre.
1 lb. broccoli, separated into florets (4 cups)
1 tbsp Dijon mustard
2 tbsp red wine vinegar
2 tbsp olive oil
1 red onion, finely chopped
Salt and freshly ground pepper to taste
1 can chickpeas, drained and rinsed
1/2 red pepper, slivered
Step 1: In a large pot with a steamer insert, bring 1" of water to a boil. Add broccoli, cover, and steam until crisp-tender, about 5 minutes.
Step 2: In a large bowl, whisk together mustard, red wine vinegar, olive oil, and chopped onion; season with salt and pepper.
Step 3: Add chickpeas, red pepper and broccoli. Toss to combine with dressing. Let cool 5-10 minutes. Serve at room temperature or chilled.
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