Ensalada templada de brócoli y garbanzos

Ingredientes

• 1 head broccoli (chopped bite size)
• 10.5 ounces can chickpeas (rinsed and drained)
• 1 shallot (finely chopped)
• 6 cherry tomatoes (halved)
• 3 tablespoons grated parmesan cheese
• 1 tablespoon red wine vinegar
• 1 teaspoon whole grain mustard
• 1/2 teaspoon honey
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon kosher salt
• ground black pepper to taste

Preparación

1. 1

   Put broccoli in a steamer basket over boiling water and steam for 5 minutes. Transfer broccoli to a large mixing bowl and add chickpeas, shallot, cherry tomatoes and parmesan cheese.

2. 2

   Put all the ingredients for the dressing in a sealable container. Seal and shake vigorously until the vinaigrette turns cloudy.

3. 3

   Pour vinaigrette over chickpeas and vegetables and toss until all the ingredients are evenly coated.

4. 4

   Season with salt and pepper and serve warm.