Broccoli Salad with Creamy Feta Dressing
– 1/3 cup crumbled feta cheese – ¼ cup nonfat plain yogurt – 1 tablespoon lemon juice – 1 clove garlic – minced – 1/4 teaspoon freshly ground pepper – 1/4 teaspoon freshly ground pepper	– 8 ounces broccoli crowns – trimmed and finely chopped (about 3 cups) – 7 oz of chickpeas – cooked, rinsed and drained – 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.