• 1 bunch broccoli rabe
• 1 15-ounce can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 2 TBSP Dijon mustard
• 2 TBSP extra virgin, cold pressed olive oil
• 2 TBSP lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Wash and remove stems from the broccoli rabe. Tear into bite-sized pieces, then blanch on top of stove until just tender, about one minute. Drain and pat leaves dry. Combine broccoli rabe, chickpeas, cucumbers, tomatoes, and red onion in a bowl. In a small bowl, mix mustard, olive oil, lemon juice, salt, and pepper until well combined. Pour mixture over salad, toss until coated, and enjoy at room temperature. Can be stored in fridge or one week.