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

Makes 4 servings, 1 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 122 calories; 3 g fat (2 g sat, 1 g mono); 11 mg cholesterol; 18 g carbohydrate; 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

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Delicious - crunchy, healthy, and satisfying. Accompany it with a slice of bread, and it's a filling meal.

Anonymous, Sacramento, CA

My husband said this is a repeater! This is an easy, tasty salad. Taste it for salt because some feta is more salty than others. I used roasted red peppers rather than raw bells.

Anonymous, Sacramento, CA

I really wanted to like this salad, but I was disappointed. The dressing all but disappeared and the taste of garlic was way too strong. I'm not sure what I may have done wrong; I thought I followed the recipe.

Anonymous, Marquette, MI

I love this salad - the dressing is delicious. I also am not crazy about raw garlic, so I sauteed the garlic in a little olive oil and then added it. (Cooking it takes out the bite.) I also cooked the broccoli a bit - I like broccoli raw but prefer it cooked. I'm making this again tonight.

Anonymous, Cambridge, MA

The dressing was fantastic! There were no leftovers - my family even fought over who got to scrape the bowl clean. I sauteed the garlic in olive oil and steamed the broccoli a little, without taking away the crunch. Looking forward to trying it with roasted red pepper and a bit more garlic next time! Yum!

Sara, New Hartford, NY

Made exactly as described, except I microwaved the chopped broccoli 2-3 minutes to steam it up a little. Finished salad was ABSOLUTELY DELICIOUS; recipe's going in our family favorites file! Thanks again!

Heather Williams, Boulder, CO