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Directions for: Vegetable Salad with Grapes

Ingredients

500 mL (2 cups) broccoli cut into small florets

500 mL (2 cups) halved red grapes

500 mL (2 cups) English cucumber

1 can (540 ml/19 oz) chickpeas, rinsed and drained

60 mL (1/4 cup) parsley leaves

60 mL (1/4 cup) olive oil

30 mL (2 tablespoons) whole-grain mustard

30 mL (2 tablespoons) white wine vinegar

Salt and pepper

Directions

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. Drain well.

2. In a bowl, combine all the ingredients. Season with salt and pepper. If desired, refrigerate for about 1 hour.

3. Serve cold.

See more: Salad, Vegan, Dairy-Free, Vegetarian, No-Cook, Vegetables, Summer, Picnics, Fruit