- 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, finely chopped and blanched
- 1 7-ounce can chickpeas, rinsed
- 1/2 cup 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 at room temperature or chilled.