Broccoli, Grape And Chickpea Salad - cooking recipe

Ingredients

2 cups fresh broccoli florets, blanched for 2 minutes in boiling water and then rinsed with cold water
2 cups red grapes, sliced in half if large
19 ounces chickpeas, rinsed and drained
1/2 English cucumber, diced 1/4 inch (leave skin on)
1/4 cup red onion, finely diced
1/4 cup flat leaf parsley, chopped
1/4 cup olive oil
1 tablespoon coarse grain mustard (I use provencal mustard instead. Add more mustard if you love mustard.)
2 tablespoons white wine vinegar (or champagne vinegar)
salt and pepper, to taste

Preparation

Mix first 6 ingredients in a large bowl.
Whisk remaining ingredients in a small bowl.
Combine dressing with salad, and stir again before serving.
Best served at room temperature.