1 head broccoli, large bite size pieces
1 large can chick peas
1 sweet red pepper, cut in strips or squares
1/2 red onion thinly sliced
1 Tbsp dijon mustard
1/2 cup vegetable oil (Olive or sunflower)
1/4 cup red wine vinegar
1 large clove garlic, crushed or minced
salt and pepper, to taste
Blanche broccoli in boiling water for a minute. Rinse under cold water and pat dry.
In a large salad bowl place mustard, garlic and grind some pepper over. Add olive oil drop by drop and whisk quickly to form an emulsion. Whisk in vinegar. Add S and more P to taste.
Add vegetables and chick peas. Toss to coat.