Broccoli, Grape and Chickpea Salad

2 cups fresh broccoli florets, blanched for 2 minutes in boiling
          water and then rinsed with cold water
2 cups red grapes, sliced in half if large
1 (15-oz.) can chickpeas, rinsed and drained
1/2 organic English cucumber, diced 1/4 inch (leave skin on)
1/4 cup red onion, finely diced
1/4 cup flat leaf parsley, chopped
1/4 cup water
1 Tbsp. Dijon or coarse grain mustard
1/4 cup white wine or red wine vinegar
1 clove garlic, minced
1/8 tsp. Simply Organic All-Purpose Seasoning
Freshly ground pepper

Whisk together the water, mustard, vinegar, garlic, all-purpose
seasoning and pepper in a small bowl. Make ahead of time to let
flavors blend.

Mix first 6 ingredients in a large bowl.

Combine dressing with salad, and stir again before serving.

Best served at room temperature.

Makes 8 servings.