Broccoli Salad with Creamy Feta Dressing

1/3 c. crumbled feta cheese

1/4 c. plain yogurt

1 Tbsp. lemon juice

1 clove garlic, minced

¼ tsp. freshly ground pepper

3 c. broccoli crowns, trimmed and finely chopped

1 (7-oz.) can chickpeas, rinsed

½ c. 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.  Makes 4 servings, 1 c. each.  Found in Eating Well magazine, September/October 2007


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