1/3 c. crumbled feta cheese
1/4 c. nonfat plain yogurt
1 tbsp. lemon juice
1 clove garlic, minced
1/4 tsp. freshly ground pepper
8 oz. broccoli crowns, trimmed and finely chopped (about 3 cups) ( I blanched mine)
1- 7 oz. can chickpeas, rinsed
1/2 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 room temperature or chilled.
Recipe from: http://www.eatingwell.com/
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