Mealime

20 minutes

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!

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