Mediterranean Chickpea Salad

I love the taste of Mediterranean flavors. You can't go wrong with the combination of tomatoes, cucumbers and olives. I added broccoli for crunch and chickpeas, which really fill you up. This salad comes together very easily and leftovers are still good the next day.

Mediterranean Chickpea Salad

2 T extra virgin olive oil

2 T red wine vinegar
1 T fresh lemon juice

1 garlic clove

1 t raw agave
1 t McCormick Tuscan seasoning

pinch salt and pepper

1 can chickpeas, rinsed

1 cup grape tomatoes, halved

1 head broccoli, cut into small florets
1 cucumber, diced

1/4 cup kalamata olives, sliced

2 cups (firmly packed) kale, sliced thinly

Combine oil, vinegar, lemon juice, garlic, agave, and seasonings with a small hand blender and mix well. Add  remaining ingredients and toss.