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Lemon-Cilantro Broccoli and Chickpea Salad


4 cups broccoli, coarsely chopped
15-oz can drained and rinsed chickpeas
2 green onions, sliced
1 cup chopped cilantro
2 tsp Dijon mustard
1 tbsp grated lemon zest
1/3 cup lemon juice, or to taste
2 tbsp extra-virgin olive oil
Coarse salt and freshly ground black pepper, to taste
1/3 cup pine nuts, toasted (almonds would be good, too)



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