Broccoli Salad With Creamy Feta Dressing

Today’s recipe comes from, “Everyday Health”. For a splendid springtime Meatless Monday meal, this easy and delicious salad recipe can’t be beat. You’ll get a huge dose of filling, vegetarian-friendly protein with the chickpeas, plus plenty of fiber and antioxidants from the colorful mix of sweet red bell peppers and chopped broccoli.

Once you master this simple creamy feta dressing, you’ll want to use it again on other salads, as a dip for your favorite crudities or even as a sandwich spread. With fat-free yogurt as its base, it’s a much healthier alternative than most creamy dressings.

Ingredients

• 1/3 cup(s) cheese, feta, crumbled
• 1/4 cup(s) yogurt, fat-free plain
• 1 tablespoon lemon juice
• 1 clove(s) garlic, minced
• 1/4 teaspoon pepper, black ground
• 8 ounce(s) broccoli, crowns, trimmed and finely chopped
• 7 ounce(s) beans, garbanzo (chickpeas), rinsed
• 1/2 cup(s) pepper(s), red, bell, chopped

Directions

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

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

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