INGREDIENTS
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4 cups broccoli florets
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15-oz can drained and rinsed chickpeas
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5 sliced scallions
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1/2 cup chopped fresh parsley
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1/3 cup toasted pine nuts
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1 minced clove garlic
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2 tsp Dijon mustard
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1 tsp honey
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1 Tbsp grated lemon zest
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1/4 cup lemon juice
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6 Tbsp extra-virgin olive oil
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Coarse salt and freshly ground black pepper