Broccoli-Garbanzo Salad | Sharon Raasch – Imperial, Neb.
12-oz package broccoli florets
1 can garbanzo beans or chickpeas, rinsed and drained
1 c. pitted ripe olives, drained
½ c. Italian salad dressing
Place broccoli in a steamer basket over 1 inch boiling water in a saucepan.
Cover and steam 5 to 6 minutes or until tender.
Rinse with cold water, drain and place in a bowl.
Add the garbanzo beans and olives.
Drizzle with dressing and toss to coat.
Support Local Journalism
Readers like you make the Fence Post’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Each donation will be used exclusively for the development and creation of increased news coverage.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
