Chickpea, Broccoli Rabe, Tomato and Cucumber Salad

1. Remove the stems of the broccoli rabe and shred leaves.

2. Blanch broccoli rabe until just tender, about 1 minute. Transfer broccoli to an ice-water bath until cool, then drain and pat leaves dry.

3. Combine broccoli rabe, chickpeas, cucumbers, tomatoes and red onion in a bowl.

4. In a small bowl mix mustard, olive oil, lemon juice, salt and pepper until well combined.

5. Pour over salad, toss until coated, and enjoy or store in the fridge to have throughout the week.