This broccoli, chickpea and tomato salad has been calling to me since I bought Great Food Fast. I bought a pint of cherry tomatoes over a week ago to make it, but then ended up using all the broccoli making that pasta dish. Then irony of course, I got a pint of cherry tomatoes and a bunch of broccoli in Tuesday’s share before I had used the store-bought tomatoes. And I still didn’t manage to work this salad into our meals until Sunday night. While it was tempting to make the full salad, I had a pound of broccoli and a pint of cherry tomatoes, I knew the two of us would not eat it all (serves 6) so I made a half-recipe instead. So close, I generally overestimate what TheHusband will eat and ended up with about 3/4 cup of salad leftover (the recipe says it makes for good leftovers but I was trying not to stick leftover tomatoes in the fridge).
Cooking this went quickly, and while I’m bummed it takes one-bowl plus one pan and a steamer basket, I do think the lightly steamed broccoli works a little better than it would raw. Of course the one downside to halving this recipe is the leftover bit of garbonzo beans, but it shouldn’t be too hard to use them up. It would have been very cool to use both the broccoli and cherry tomatoes from this week’s share but I had to follow the first in, first out rule of food and used the cherry tomatoes from the store.
Broccoli, Chickpea, and Tomato Salad from Everyday Food’s Great Food Fast, halved for 3 servings
- 1/2 pound broccoli
- 1/2 T dijon mustard (this is 1 1/2 t if you aren’t lucky enough to have a 1/2 tablespoon measuring spoon)
- 1 T red-wine vinegar
- 1 T olive oil
- 1/4 small red onion, minced (2 slices from a larger onion was more than enough)
- 1/2 pint cherry tomatoes
- 1/2 can (15-19 oz size) chickpeas, drained & rinsed
Clean and chop your broccoli into bite size pieces, aim for uniformity between the tomatoes, chickpeas and broccoli. Steam them for 5 minutes until bright green. Remove from heat. While the broccoli steams whisk together the dressing (mustard, vinegar, olive oil, salt & pepper) in a big enough bowl, toss the red onion in the dressing and slice the cherry tomatoes. Toss the broccoli, tomatoes and chickpeas into bowl with the dressing and toss. Serve.