Description

Finely chopped raw broccoli is tender and mild -- here it's tossed with a creamy dressing, meaty chickpeas and sweet bell pepper for a light yet nutritious salad.

Ingredients

• 1/3 cup crumbled feta cheese
• 1/4 cup nonfat plain yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon freshly ground pepper
• 8 ounces broccoli crowns, trimmed and finely chopped (about 3 cups)
• 1 7-ounce can chickpeas, rinsed
• 1/2 cup chopped red bell pepper

Steps

1. 1 Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined.
2. 2 Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or chilled.
3. 3 Cover and refrigerate for up to 1 day.