INGREDIENTS
1 1/2 tsp
red wine vinegar
1/2 tsp
kosher salt
4 cups
broccoli florets
3/4 cup
extra virgin olive oil
4
garlic cloves
1 pinch
red pepper flakes
1/2 cup
sun-dried tomatoes
15 ozs
canned chickpeas
1/2 tsp
oregano
1/2 tsp
pepper
1 tsp
fresh thyme
1/2 cup
feta
1/2 cup
fresh basil
1 serving
salt