Broccoli Salad With Creamy Feta Dressing

For a splendid springtime Meatless Monday meal, this easy and delicious salad recipe can’t be beat. Finely chopped raw broccoli is tender and mild–here it’s tossed with a creamy dressing, meaty chickpeas and sweet bell pepper.

You’ll get a huge dose of filling, vegetarian-friendly protein with the chickpeas, plus plenty of fiber and antioxidants from the colorful mix of sweet red bell peppers and chopped broccoli. And once you master this simple creamy feta dressing, you’ll want to use it again on other salads, as a dip for your favorite crudities or even as a sandwich spread. With fat-free yogurt as its base, it’s a much healthier alternative than most creamy dressings.

 

Ingredients:

•    1/3 cup(s) cheese, feta, crumbled
•    1/4 cup(s) yogurt, fat-free plain
•    1 tablespoon lemon juice
•    1 clove(s) garlic, minced
•    1/4 teaspoon pepper, black ground
•    8 ounce(s) broccoli, crowns, trimmed and finely chopped
•    7 ounce(s) beans, garbanzo (chickpeas), rinsed
•    1/2 cup(s) pepper(s), red, bell, chopped

Instructions:

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 Details:

per servingCalories 122, Fat 3g, Cholesterol 11mg, Sodium 260mg, Saturated Fat 2g, Protein 7g, Fiber 4g, Carbohydrates 18g

The post Broccoli Salad With Creamy Feta Dressing appeared first on Type II Diabetes Recipes.

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