Broccoli Salad with Creamy Feta Dressing

From EatingWell: September/October 2007 — Subscribe Now!

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

Broccoli Salad with Creamy Feta Dressing Recipe

4 servings, 1 cup each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

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

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.

Tips & Notes

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

Nutrition

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

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

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1/2 fat