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Ingredients
  • 4 cups broccoli florets
  • 15-ounce can drained and rinsed chickpeas
  • 5 sliced scallions
  • ½ cup chopped fresh parsley
  • ⅓ cup toasted pine nuts
  • 1 minced clove garlic
  • 2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon grated lemon zest
  • ¼ cup lemon juice
  • 6 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
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