Broccoli Salad with Creamy Feta-Yogurt Dressing
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Yield
4 servingsPrep
10 minCook
0 minReady
15 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
feta cheese
crumbled |
|
| ¼ | cup |
yogurt, plain
prefer low-fat |
|
| 1 | clove |
garlic
minced, or to taste |
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 8 | ounces |
broccoli florets
trimmed and finely chopped |
|
| 7 | ounces |
chickpeas (garbanzo beans)
1 small can |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
feta cheese
crumbled |
|
| 59 | ml |
yogurt, plain
prefer low-fat |
|
| 1 | clove |
garlic
minced, or to taste |
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
black pepper
ground |
|
| 231.2 | ml/g |
broccoli florets
trimmed and finely chopped |
|
| 202.3 | ml/g |
chickpeas (garbanzo beans)
1 small can |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
Directions
Mix feta, yogurt, lemon juice, garlic and pepper in a medium bowl until whisk until combined.
Stir in broccoli, chickpeas and bell pepper, toss to coat.
Serve at room temperature or chilled.
