Broccoli and Chickpea Salad with Lemon Vinaigrette

Name: Broccoli and Chickpea Salad with Lemon Vinaigrette
Total time: 20 min
Ingredients: 1 large head broccoli (cut into florets); 1 cup red bell pepper (finely chopped (1/4-inch pieces), or use 1/2chopped jarred red peppers); 15 oz. canned chickpeas (drained or rinsed, or use 1 ½ cups homemade beans, garbanzo beans); 1 cup fresh flat leaf parsley (chopped); 1/4 cup chopped walnuts (lightly toasted or use toasted pine nuts); 4 scallions (thinly sliced (about 1/2 cup), or use a red onion); 1/4 cup extra virgin olive oil; 2 Tbsp. balsamic vinegar; 1 lemon (juice only, about 1/4 cup); 1/4 - 1/2 tsp. salt (to taste); 1/8 tsp. black pepper; 1 cup feta cheese (crumbled); 1/4 cup dried cranberries (preferably naturally sweetened)

www.thescramble.com

This colorful salad, suggested by Scramble member Anne O’Neill, is perfect to make a day or two ahead of a busy evening or bring to …

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Ingredients

1 large head broccoli (cut into florets)
1 cup red bell pepper (finely chopped (1/4-inch pieces), or use 1/2chopped jarred red peppers)
15 oz. canned chickpeas (drained or rinsed, or use 1 ½ cups homemade beans, garbanzo beans)
1 cup fresh flat leaf parsley (chopped)
1/4 cup chopped walnuts (lightly toasted or use toasted pine nuts)
4 scallions (thinly sliced (about 1/2 cup), or use a red onion)
1/4 cup extra virgin olive oil
2 Tbsp. balsamic vinegar
1 lemon (juice only, about 1/4 cup)
1/4 - 1/2 tsp. salt (to taste)
1/8 tsp. black pepper
1 cup feta cheese (crumbled)
1/4 cup dried cranberries (preferably naturally sweetened)