Finely chopped raw broccoli is tender and mild, now toss it with a creamy dressing, meaty chickpeas and sweet bell pepper and you’ve got a delicious way to beat the heat while eating clean all summer long! This salad is all about using natural, wholesome foods to flavor and bulk up a typical salad. Enjoy it as a side dish or a main meal, either way you’re info a treat!
The Summer Super Broccoli Salad
2016-08-30 13:38:12
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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
Instructions
- 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.
Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
Adapted from EatingWell - Test Kitchen
Adapted from EatingWell - Test Kitchen
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