warm chickpea and broccoli salad

i took this one from the new york times' "recipes for health" section: http://www.nytimes.com/2009/02/05/health/nutrition/05recipehealth.html

i whipped it up in about 15 minutes after a soccer game and took it to a potluck, which seemed to be a pretty successful debut opportunity for the dish. i didn't have onions or parsley on hand, so if you really like those, see the original recipe and add them back in.

ingredients:
2 cans chickpeas/about 4 cups home cooked chickpeas
2 heads of broccoli, cut into small bite-sized florets
(you can adjust these proportions to taste)
salt
2 oz./4tbsp. parmesan cheese
1 tbsp lemon juice
1 tbsp vinegar (i used half red wine vinegar and half balsamic)
1 tsp dijon mustard
1 minced garlic clove
6 tbsp olive oil OR 4 tbsp olive oil and 2 tbsp plain yogurt

to make:
put broccoli in pot, add 1/2 in. water and steam until the broccoli is bright green
rinse chickpeas, drain and add to cooked broccoli
heat until warm

in the mean time, mix lemon juice, mustard, vinegar, garlic clove, olive oil and yogurt (optional) in a small bowl. set aside.
grate parmesan cheese into a different small bowl. set aside.

when chickpeas and broccoli are warm, empty into a serving bowl (the water should have cooked off by now). add a little bit of salt.

mix in the dressing and sprinkle with the parmesan cheese and serve immediately.

this recipe serves 6-8 people and makes fantastic leftovers.