- Drain and wash cooked chick peas.
- Cut broccoli into florettes.
- Thinly slice red onion.
- Steam the broccoli just al dente, add the onion for the last 2 minutes of cooking.
- Let cool to room temperature.
- Mix vegetables and chickpeas with several tablespoons of Tomato & Italian Olive Sauce.
- Store in an airtight container in the refrigerator 5-7 days.
Note: Also try with our other tomato sauces such as Organic Tomato & Porcini Mushroom Sauce or Organic Puttanesca Sauce.