Vegetable Salad with Grapes
- serves 6
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
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.