Salami, Broccoli and Chickpea Salad | Roma

Ingredients

• For the dressing: 60ml (1/4 cup) olive oil
• 30ml (2 tablespoons) old fashioned mustard
• 30ml (2 tablespoons) lemon juice
• 15ml (1 tablespoon) pesto
• 10ml (2 teaspoons) minced garlic
• 5ml (1 teaspoon) Espelette chili
• Salt to taste
• For the salad: 100g (3 1/2 oz) of sliced Genova Salamino
• 1 box (540 ml) chickpeas rinced and drained
• 375ml (1 1/2 cup) small broccoli fleurets
• 80ml (1/3 cup) sun dried tomatoes, cut
• 30ml (2 tablespoons) minced oregano
• 30ml (2 tablespoons) minced parsley
• 1/2 red onion, diced
• Salt and pepper to taste