Broccoli & Chickpea Salad
1 lb broccoli, finely chopped (5 cups)
15 oz can chickpeas, drained and rinsed
5 scallions, sliced
1/3 cup slivered almonds, toasted
2 cloves garlic, minced
2 tsp Dijon mustard
1 tsp honey
1 Tbs grated lemon zest
1/4 cup lemon juice
2 Tbs extra-virgin olive oil
Coarse salt and freshly ground black pepper
Steam broccoli florets until just tender, 3 minutes. Once cool, chop and combine with chickpeas, scallions, and slivered almonds.
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.
Refrigerate salad in an airtight container up to two days.