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Meatless Monday recipe of the week: Garbanzo, broccoli and tomato salad with mustard dressing

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Honestly, Mondays are one of the most hectic nights every week in our household. The kiddo has sports practice, the husband has a long-standing workout and I'm on dinner duty.

I'd imagine that many people also have a similar Monday, and if you're trying to keep dinner meatless, your schedule might just complicate things. Especially if you're only meatless one night per week (it does take practice if you're not used to it).

Busy people, this recipe is for you. There's nothing to cook, really, except the broccoli, and you could probably skip that part if you need to, or use frozen broccoli you've defrosted in the microwave. Everything else in the recipe is no cook, relying on canned goods and a zesty dressing to make the recipe hearty and tasty.

Garbanzo, Broccoli & Tomato Salad with Mustard Dressing

15 ounces garbanzo beans (1 can), rinsed and drained, or cooked dry garbanzo beans

2 cups broccoli florets, blanched 2 minutes

14 1/2 ounces (1 can) diced tomatoes, well drained

1 tablespoon brown mustard

2 tablespoons red wine vinegar

1/4 cup red onion, finely minced

1 tablespoon cold water

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Place the garbanzo beans, broccoli and tomatoes in a bowl. Mix the dressing ingredients together and pour over the salad. Toss to mix and evenly coat with the dressing. Serve chilled or at room temperature.

Variation: Cannellini beans can be used as a substitute for garbanzo beans.

(recipe from www.edenfoods.com)

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