- 1 large head broccoli
- ½ cup plain yogurt
- ½ cup mayonnaise
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried
- 1½ tablespoons Dijon mustard
- 1 teaspoon dry mustard
- 1 tablespoon tarragon vinegar or white wine vinegar
- 1 rib celery, finely chopped
- 1 cup canned chickpeas, drained rinsed
- ½ cup finely chopped red onion
- ½ cup freshly grated Parmesan cheese
- Freshly ground black pepper to taste
- 1 cup croutons (optional)
- Bring a medium-size pot of salted water to a boil. Meanwhile, cut the broccoli into bite-size florets; peel and dice the stalks, if you like. When the water boils, drop in the broccoli and boil just until crisp-tender, 3 to 4 minutes. Drain, then immediately spread on a baking sheet or platter to cool. Transfer to a bowl, cover with plastic wrap and refrigerate.
- In a large bowl, whisk the yogurt, mayonnaise, parsley, basil, mustards, and vinegar together. Add the celery, chickpeas, onion, cheese, and broccoli and toss together well seasoning with pepper. Cover with plastic wrap and refrigerate at least 30 minutes before serving.
- Just before serving, toss again with the croutons, if you’re using them.