Broccoli with chickpeas and cherry tomatoes


broccoli with chickpeas and cherry tomatoes

Broccoli with chickpeas and cherry tomatoes

In our family, we eat broccoli every week, sometimes even more than once a week. We like it steamed with a little olive oil and lemon but who wouldn’t like a little variation?  Here’s one from Martha Stewart’s “Great Food Fast” book. I served it as a salad dish but it really is a complete meal and would make a great dish for lunch, too.

Recipe

Ingredients

  • 1 pound or more broccoli florets
  • 1 tablespoon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons red-wine vinegar
  • 1/2 small red onion, minced
  • salt and pepper
  • cherry tomatoes, halved
  • 1 can (15 ounces) chickpeas, drained and rinsed

How to make: Wash and steam the broccoli. In a bowl combine the mustard, oil, vinegar, and onion. In a big bowl combine the broccoli, tomatoes, chickpeas and toss with the mustard dressing. Ready!

Notes an tips: To steam the broccoli, fill a pot with about an inch of water (hot will be faster). Add a steamer basket. Put the broccoli florets on the basket and cover the pot with the lid. Steam until crispy tender, about 5-7 minutes after the pot has filled with steam.

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