Broccoli, Chickpea and Cucumber Salad with Grapes
This broccoli, chickpea and cucumber salad is easy to prepare and it’s
a complete meal on its own. It is refreshingly delicious, light and healthy.
Servings 6 servings
- 2 cups broccoli florets
- 1 can (540 ml) chickpeas , rinsed and drained
- 2 cups diced English cucumber
- 2 cups halved red grapes
- ¼ cup chopped parsley
- ¼ cup olive oil
- 2 tbsp whole-grain mustard
- 2 tbsp white wine vinegar
- Salt and pepper
In a large saucepan of boiling salted water, cook broccoli until crisp tender, about a minute. Drain well and set aside.
In a large bowl, whisk together the olive oil, mustard, and white wine vinegar. Season with salt and pepper. Add the broccoli, chickpeas, cucumber, grapes and parsley; toss to coat. If desired, refrigerate for 1 hour.
Calories: 247kcal | Carbohydrates: 32g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 463mg | Fiber: 7g | Sugar: 12g | Vitamin A: 490IU | Vitamin C: 33.8mg | Calcium: 65mg | Iron: 2.8mg