This crunchy broccoli salad is packed with flavor but without the heavy mayonnaise-laden dressings that typically accompany similar recipes. The trick is not to overcook the broccoli: you’re really just giving it a quick blanch to soften it slightly – it should still have some snap! If you’d rather not use pine nuts, walnuts, almonds or sunflower seeds would all be great here as well.
Toast the pine nuts: In a small dry skillet over medium heat, toast pine nuts until fragrant and just golden, about 4 minutes. Stir occasionally to avoid burning.
Quickly blanch broccoli: Bring a large pot of water to a boil. Reduce heat to medium and cook broccoli until slightly tender but still quite firm, 3-4 minutes. Toss broccoli into a bowl of ice water to stop the cooking. Drain well.
Mix up the dressing: In a small bowl, whisk together the vinegar, oil, honey, mustard, garlic, salt and pepper. Set aside.
Assemble the salad: In a large salad bowl, toss together the drained broccoli, chickpeas, onion, currents, parsley, and toasted pine nuts. Fold in the dressing and stir well to coat. Taste and adjust the seasoning as desired.