Broccoli, Chickpea, And Cherry Tomato Salad - cooking recipe

Ingredients

1 lb broccoli, florets only, steamed until crisp tender
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 small red onion, minced
coarse salt
pepper
1 pint cherry tomatoes, halved (I use the small grape or berry tomatoes)
1 (15 ounce) can chickpeas, drained and rinsed

Preparation

In large bowl, whisk Dijon mustard with red wine vinegar and olive oil.
Stir in red onion and season with salt and pepper.
Add cherry tomatoes, chickpeas and broccoli; toss to coat.
Serve immediately, room temperature or chilled.