Chick Pea and Broccoli Salad

Number of Servings: 4

Salad Ingredients:

1 can (540 mL / 19 fl oz) chick peas (garbanzo beans), drained and rinsed
¼ cup (60 mL) finely chopped red onion
1 red pepper, fine dice
1 stalk of celery, thinly sliced
1 cup (250 mL) broccoli florets, cut small
2 tablespoons (30 mL) chopped fresh flat-leaf parsley

Vinaigrette:

2 tablespoons (30 mL) white wine vinegar
2 tablespoons (30 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

Method:

1. In a large salad bowl whisk together the vinaigrette ingredients. Add all of the salad ingredients and mix well. Season to taste.
2. Refrigerate for 1-2 hours prior to serving.

Questions and comments are always welcome       alex@chilipeppersandpears.com ^[1]