4 large broccoli florets
4 cups diced ham, chopped
1 tablespoon olive oil
2 onions, diced
1 green bell pepper, chopped
1 small celery stalk, sliced
1 cup cherries, diced
1 small poppy seed chipped
1 teaspoon dried oregano
1 teaspoon dried basil
In a medium bowl, mix broccoli, ham, olive oil, onion, green bell pepper and celery. Cover and refrigerate about 45 minutes.
Remove the foil from the salad and cut into 1/2 inch cubes. Place the lettuce in a large, deep bowl. Stir the onion, bell pepper, celery and cherry over the lettuce, and set aside.
Heat the oil in a large metal skillet or cast iron skillet over medium heat. Place broccoli, ham, olive oil, onions, green pepper and celery over a pan of boiling water. Cover hot pan with aluminum foil, and cook about 1 1 to 2 minutes, stirring.
Rinse chickpeas under cold water and drain them. Reserve about 1/2 cup of the liquid for salad dressing.
Dissolve the ham, tomato juice, olive marinade, vinegar, olives and poppy seeds in 1/2 cup water. Stir into the chicken salad, broccoli mixture and salad dressing.