Whole Living, January/February January/February 2013
-
Yield
Serves 4
Add to Shopping List
Ingredients
- 4 cups broccoli florets
- 15-oz can drained and rinsed chickpeas
- 5 sliced scallions
- 1/2 cup chopped fresh parsley
- 1/3 cup toasted pine nuts
- 1 minced clove garlic
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 Tbsp grated lemon zest
- 1/4 cup lemon juice
- 6 Tbsp extra-virgin olive oil
- Coarse salt and freshly ground black pepper
