from everyday food
| chickpea (rinsed) | 1 can |
| Broccoli | 1-2 heads |
| sliced spring onion | 5 |
| toasted pine nuts | a few |
| chopped fresh parsley | 1/2 cup |
| minced clove garlic | 2 |
| dijon mustard | 2 tsp |
| lemon zest | 1 tbsp |
| lemon juice | 1/4 cup |
| olive oil | 2-3 tbsp |
| S&P |
Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.
In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.
Drizzle broccoli mixture with dressing and adjust seasoning.
