Chickpea Salad

Water for blanching
1 cup broccoli florets
1 15-oz. can chickpeas, drained
1 tomato, diced
1 stalk celery, sliced
1/4 cup vegan mayonnaise (try Vegenaise)
2 Tbsp. lemon juice
1 clove garlic, minced
1 Tbsp. minced fresh parsley
1 Tbsp. chopped onion
Salt and pepper, to taste

• Bring the water to a boil. Add the broccoli and cook for about 2 minutes, then transfer to a colander and immediately run under cold water to stop the cooking process.
• In a medium bowl, mix all the ingredients, except the salt and pepper, until just combined. Season with salt and pepper and chill until serving.
• Eat the salad on its own or serve over greens.

Makes 2 to 4 servings