Broccoli, Grape and Chickpea Salad

Ingredients

• 2 cups fresh broccoli florets, blanched for 2 minutes in boiling water and then rinsed with cold water
• 2 cups red grapes, sliced in half if large
• 19 ounces chickpeas, rinsed and drained
• 1/2 English cucumber, diced 1/4 inch (leave skin on)
• 1/4 cup red onion, finely diced
• 1/4 cup flat leaf parsley, chopped
• 1/4 cup olive oil
• 1 tablespoon coarse grain mustard (I use provencal mustard instead. Add more mustard if you love mustard.)
• 2 tablespoons white wine vinegar (or champagne vinegar)
• salt and pepper, to taste

Directions

1. 1

   Mix first 6 ingredients in a large bowl.

2. 2

   Whisk remaining ingredients in a small bowl.

3. 3

   Combine dressing with salad, and stir again before serving.

4. 4

   Best served at room temperature.