Broccoli, Chickpea, and Tomato Salad Recipe

1. Cut florets from broccoli (reserve stalks for another use). Steam until crisp-tender.
   
   
2. In a large bowl, whisk mustard with vinegar, olive oil, and onion; season with salt and pepper.
   
   
3. Add tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temperature.
   
   

Nutrition Facts

Serving Size 138.1g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 79 Calories from Fat 44

% Daily Value*

Total Fat 4.9g 8%

Saturated Fat 0.6g 3%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 56mg 2%

Total Carbohydrates 7.7g 3%

Dietary Fiber 2.7g 11%

Sugars 2.9g

Protein 2.7g

Vitamin A 18% • Vitamin C 123% Calcium 4% • Iron 4%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber High in potassium Very high in vitamin A Very high in vitamin C