-Chickpea Broccoli Salad-

I do declare that summer in Vermont is in full swing! And you know what that means...it's salad time! Too hot to fuss over the stove for overly long and certainly too hot to eat a heavy meal, unless you pencil a little siesta into your schedule. So it's all about quick, light, fresh flavors that won't put you into a carbohydrate coma. This recipe is quite tasty and packed with vegetables and protein to give you energy for hours. Pretty standard for us Mediterranean types, but sinfully pleasurable none-the-less. When my boyfriend, Mike, sees this on the plate he croons with childish glee, "Chickpeeeeeeaaaaasssss!" Hope you enjoy it as much as he does. :)

*Chickpea Broccoli Salad*

• 1 15 oz. can chickpeas (garbanzo beans)
• 1 crown broccoli, divided into bite-sized florets
• 1 Roma tomato, chopped
• 1 small onion, chopped
• 3 large cloves garlic, pressed or diced
• 1-2 TBSP olive oil
• 1 tsp balsamic vinegar
  
• 1 tsp oregano, dried
• 1 tsp chives, dried
• 1 tbsp Vegan Parma or nutritional yeast
• 1 tsp sesame seeds (optional garnish)
• salt (to taste)
• ground black pepper (to taste)

Boil 1 cup water. Place broccoli in vegetable steamer, over boiling water. Cover and cook until broccoli is cooked to your liking. Seat aside. Heat olive oil in saute pan over medium heat. Add onion and cook for 2-3 minutes. Add chickpeas, tomatoes, garlic, broccoli, balsamic vinegar, oregano, chives, salt and black pepper. Saute about 3 minutes. Top with sesame seeds, Vegan Parma, and your favorite dressing. Goes great with Annie's Naturals Tuscany Italian or Woodstock Dressing!