Broccoli salad with dried tomatoes and chickpeas

Ingredients for 4 servings:

• 1 small head of fresh broccoli
• 175 g chickpeas from the can, drained
• ½ jar tomatoes, dried in oil
• 1 onion(s), red
• ½ small cucumber(s)
• 100 g feta cheese
• 100 g cherry tomatoes
• 2 tbsp, strained mustard (balsamic mustard)
• 1 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 1 tbsp oil from the sun-dried tomatoes
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

vegetarian and low-calorie

Cook the broccoli in a little salted water until tender but still firm to the bite. Then cut into walnut-sized florets. Rinse the chickpeas with water, drain the sun-dried tomatoes, and chop them finely. Slice the onion into rings and dice the cucumber and feta. Combine the broccoli, onion, chickpeas, cucumber, feta, sun-dried tomatoes, and fresh tomatoes in a bowl and add a little salt. For the dressing, combine the remaining ingredients and season with salt and pepper. Pour the dressing over the vegetables and mix well. The salad can be served immediately, but it also tastes great refrigerated for 1 to 2 hours.