Chick Peas with Truffle Oil by Monica Navarro

Ingredients:

• Cooked chick peas
• Broccoli
• Red onion
• Black Truffle Oil Add to cart

Preparation:

1. Drain and wash cooked chick peas.
2. Cut broccoli into florettes.
3. Thinly slice red onion.
4. Steam the broccoli just al dente, add the onion for the last 2 minutes of cooking.
5. Let cool to room temperature.
6. Mix vegetables and chickpeas with several tablespoons of Black Truffle Oil.
7. Store in an airtight container in the refrigerator 5-7 days.