Tonight is pizza night! I always like a good salad to compliment the cheesy “za”. Salad on the side helps to not overindulge in those slices! As usual, I wasn’t feeling anything too basic. With what I had in the pantry and fridge this is what resulted!
Broccoli Chickpea Salad
4 cups broccoli florets
1 medium sweet Vidalia onion, sliced
1 clove of garlic, minced
1 bell pepper, diced
1 can drained and rinsed chickpeas
1/4 cup pine nuts
1/4 cup olive oil plus 2 TB
2 TB lemon juice
1 TB Dijon mustard
1 TB white balsamic vinegar
Salt and pepper to taste
Blanche the broccoli and set aside. In a large saucepan heat two tablespoons of olive oil adding the sweet onion and cooking until translucent. Stir in garlic and pine nuts. Toss in the cooked broccoli, lemon juice, chickpeas and diced pepper. Season with salt and pepper and remove from the heat.
To make the vinaigrette, whisk together olive oil, vinegar and mustard. Pour over the salad and chill.
I decided to add one chopped romaine heart to the chilled salad before serving.
The above vinaigrette is my go-to for all cold summer bean salads!
Red wine vinegar works great in the dressing as well.