• prep: 25 min
• cook: 5 min
• total: 30 min

servings:

This crunchy broccoli salad is packed with flavor but without the heavy mayonnaise-laden dressings that typically accompany similar recipes. The trick is not to overcook the broccoli: you’re really just giving it a quick blanch to soften it slightly – it should still have some snap! If you’d rather not use pine nuts, walnuts, almonds or sunflower seeds would all be great here as well.

• 1/2 cup (60g) pinenuts
• 1 pound broccoli florets, roughly chopped (from about 1 1/2 pounds broccoli)
• 1 14-ounce can chickpeas, rinsed and drained
• 1/4 cup (30g) chopped red onion (about 1/4 onion)
• 1/3 cup (45g) currents (or regular raisins)
• 1 cup (45g) chopped Italian parsley
• 1/4 cup apple cider vinegar
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon brown spicy mustard
• 1 clove garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

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