Cucumber, cherry tomatoes, and red onion are a pretty solid base for any salad with Mediterranean-leanings. Add broccoli rabe and now you’ve got the nutrient benefits of leafy greens. Add chickpeas and you’ve got plant protein.
Ingredients
Directions
- Remove the stems of the broccoli rabe and shred leaves.
- Blanch broccoli rabe until just tender, about 1 minute. Transfer broccoli to an ice-water bath until cool, then drain and pat leaves dry.
- Combine broccoli rabe, chickpeas, cucumbers, tomatoes, and red onion in a bowl.
- In a small bowl mix mustard, olive oil, lemon juice, salt, and pepper until well combined.
- Pour over salad, toss until coated, and enjoy, or store in fridge to have throughout the week!