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 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 2524, In the Kitchen with Mom - In Cucina con la Mama.
This recipe is featured on Season 25 - Episode 2523.
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and lots of scenic pictures of Italy taken by Mary Ann on her travels through the years.
Pre-order using this link and receive a signed book plate with your order.
Release date: November 1, 2018
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