Broccoli, Chickpea and Tomato Salad

ingredients:
1-lb Broccoli
1 Tbsp Dijon mustard
2-Tbsp red wine vinegar
2-Tbsp olive oil
1/2-small red onion, minced
Coarse Salt
Fresh ground pepper
1-pint cherry or grape tomatoes, halved (or quartered)
1-15 oz can chickpeas/garbanzo beans rinsed and drained

Cut florets from broccoli, steam in 1" water in a steamer basket for approx 5 minutes until crisp-tender. In a large bowl, whisk together the mustard, vinegar, oil and onion; season with salt & pepper. Add the tomatoes, chickpeas, broccoli; toss to coat. Serve room temp or chilled.
eileen