Citrus Marinated Broccoli and Chickpea Salad
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound broccoli crowns
- 1 medium zucchini, chopped into 1/2-inch pieces
- 1 pint cherry tomatoes, sliced
- One 15-ounce can chickpeas, rinsed and drained
- 2 medium cobs sweet corn, shucked and kernels shaved off (about 2 cups)
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 1/4 cup rice wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped Hatch peppers
- 1 tablespoon honey
- 2 cloves garlic
- 1 medium navel orange, juiced (about 1/4 cup)
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