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.
- 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
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.
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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