Broccoli Salad with Creamy Feta Dressing

  • Active Time 20m
  • Total Time 20m

4 servings, 1 cup each

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

Make Ahead Tip: Cover and refrigerate for up to 1 day.

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 can (7 ounces) chickpeas, rinsed
  • 1/2 cup chopped red bell pepper

directions

Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined.

Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or chilled.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9270

nutrition information per serving

122 calories; 3g total fat; 2g total saturated fat; 11mg cholesterol; 260mg sodium; 18g carbohydrates; 4g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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