Broccoli, Bell Pepper & Chickpea Salad with Feta & Zesty Lemon Dressing.

  • 2 crowns
    broccoli
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2
    lemons
  • 2
    red bell peppers
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  • 1
    Fill a medium saucepan about halfway with water, cover, and bring to a boil.
  • 2
    Wash broccoli, separate into bite-sized florets, and cut thick stems into smaller pieces.
    2 crowns broccoli
  • 3
    Once water is boiling, add broccoli to saucepan and cook until bright green and tender-crisp, 1-2 minutes. Drain and run under cold water. Set aside to drain excess water.
  • 4
    Peel and mince garlic. Wash lemon and grate 2 tsp of zest. In a large bowl, prepare dressing by whisking together garlic, lemon zest and juice, oil, Dijon, honey, salt, and pepper.
    2 cloves garlic
    2 lemons
    6 tbsp extra virgin olive oil
    2 tsp Dijon mustard
    1 tsp honey
    ½ tsp salt
    ¼ tsp black pepper
  • 5
    Rinse and drain chickpeas. Place on paper towels and pat dry. Add to bowl with dressing and toss to coat.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 6
    Wash and dry bell peppers and parsley. Seed and medium dice the peppers. Shave parsley leaves off the stems; discard the stems and mince the leaves. Add to bowl.
    2 red bell peppers
    1 small bunch Italian (flat-leaf) parsley
  • 7
    Add broccoli and feta to bowl. Toss salad.
    1 (4 oz) pkg crumbled feta cheese
  • 8
    To serve, place salad on a plate or in a bowl. Enjoy!