Broccoli Salad with Creamy Feta Dressing

3.6 (182)
Broccoli Salad with Creamy Feta Dressing

Finely chopped raw broccoli is tender and mild--here it's tossed with a creamy dressing, meaty chickpeas and sweet bell pepper.

Yield: 4 servings, 1 cup each
Active Time: 20
Total Time: 20

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

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition

Nutrition Per Serving

calories 122
fat 3 g (2 g sat, 1 g mono)
cholesterol 11 mg
carbohydrates 18 g
protein 7 g
fiber 4 g
sodium 260 mg
potassium 324 mg

Nutrition Bonus Vitamin C (140% daily value), Vitamin A (50% dv), Folate (22% dv), Calcium (15% dv).

Carbohydrate Serving 1

Exchanges 1 starch, 1 vegetable, 1/2 fat

From EatingWell September/October 2007