Ingredients

  • 500 mL (2 cups) broccoli cut into small florets
  • 1 can (540 ml/19 oz) chickpeas, rinsed and drained
  • 500 mL (2 cups) English cucumber
  • 60 mL (1/4 cup) olive oil
  • 60 mL (1/4 cup) parsley leaves
  • 500 mL (2 cups) halved red grapes
  • Salt and pepper
  • 30 mL (2 tablespoons) white wine vinegar
  • 30 mL (2 tablespoons) whole-grain mustard

Ready In 75 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a large saucepan of boiling salted water, blanch the broccoli for about 2 minutes. It should still be crisp. Refresh under cold running water.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 2 minutes

Step 2

  • Drain well.

Step 3

  • In a bowl, combine all the ingredients. Season with salt and pepper. If desired, refrigerate for about 1 hour.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 60 minutes

Step 4

  • Serve cold.