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Mom's Broccoli and Chickpea Salad

Insalata di Broccolo e Ceci della Mamma


1 head broccoli separated into florets

1 small red onion, thinly sliced into rings

1 cup canned chickpeas, drained and rinsed well


2/3 cup Filippo Berio extra virgin olive oil

1/4 cup red wine vinegar

1 clove garlic, minced

1 teaspoon sugar

1/2 teaspoon salt


Blanch the broccoli florets in boiling water for two minutes; drain and place in salad bowl. Let cool, then add remainder salad ingredients.

Whisk the salad dressing together in a small bowl. Pour over the salad and toss well.

This recipe is featured on show 1717, In the Kitchen with Mom - In Cucina con la Mama.


  1. Sheila's avatar


    I just made this simple salad. Wow. So simple and delicious. I added some fresh chopped parsley from my herb garden. Absolutely delicious.

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