From Eating Well, October 2007
1/3 cup crumbled feta cheese
1/4 cup nonfat plain yogurt
1 tbsp. lemon juice
1 clove garlic, minced
1/4 tsp. freshly ground pepper
8 ounces broccoli crowns, trimmed and finely chopped (about 3 cups)
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.