Broccoli Tomato and Chickpea Salad

If you've got a can of chickpeas and a few veggies on hand, you've got the makings of a healthy, high-protein salad for summer. No need to heat up the kitchen for this one.

Broccoli Tomato and Chickpea Salad

Serves 3 to 4

Ingredients:

• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed, drained


• 2 heads of broccoli, cut into florets, steamed until tender


• 1 pint grape tomatoes, each tomato cut in half


• 2 tablespoons white balsamic vinegar


• 1/4 cup extra virgin olive oil


• 1/2 teaspoon dried Italian seasoning


• Salt and freshly ground black pepper to taste

Directions:

1. In a large bowl, combine chickpeas, broccoli, and tomatoes.


2. In a small bowl, whisk together vinegar, oil, and seasonings.


3. Drizzle half of the vinaigrette over salad and toss to coat.


4. Taste and add more dressing as desired.


5. Serve immediately or serve chilled.

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