January 22, 2010

Broccoli, Chickpea and Tomato Salad

I have been looking for new ways to make vegetables for dinner. You can only eat steamed broccoli and salads so much before everyone in the family remembers why they hate vegetables. And now that Ozzie is a toddler, it is so important for him to see Mommy and Daddy eating their veggies so he eats them too.

So once again I turned to Everyday Food- Great Fast Food for a new recipe. Oscar and I were thrilled at how delicious this salad was. Ozzie wasn't a fan but I'm sure balsamic vinegar is an acquired taste and a little too mature for a 17 month old. Someday, somehow I will get vegetables in that kid!

Broccoli, Chickpea and Tomato Salad
Serves 6
1 pound broccoli, separated into florets (4 cups)
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar (I didn't have any red-wine vinegar on hand so I substituted balsamic vinegar)
2 tablespoons olive oil
1/2 small red onion, thinly sliced
Coarse salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) 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, 4 to 6 minutes.

2.In a large bowl, whisk together Dijon, vinegar, oil, and onion; season with salt and 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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