Broccoli Tomato Salad

Ingredients

• 600 g Broccoli florets
• 1 Garlic clove
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt
• black pepper (freshly ground)
• 400 g cherry tomatoes
• 5 tbsp chickpeas (canned)

Instructions

1. 1.

   Wash the broccoli and boil in salted water for about 5 minutes until al dente. Drain in a colander, rinse with cold water, and let drain.

2. 2.

   Whisk together olive oil, vinegar, salt, and pepper. Peel and press the garlic clove into the dressing. Toss the broccoli with the sauce and let it rest briefly.

3. 3.

   Wash and halve the tomatoes. Fold them into the broccoli along with the chickpeas, then plate the salad on a dish.