Broccoli & Chickpea Salad

I have to say, this is really delicious. It would be great to pack in your lunch. It’s very light and extremely healthy!
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Broccoli & Chickpea Salad

Serves 4

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.

Note
Refrigerate salad in an airtight container up to two days.

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