Recipes‎ > ‎

Broccoli and Chickpea Salad

posted Feb 24, 2016, 6:08 AM by Julia Quam
Broccoli and Chickpea Salad 


Vegetarian, Trans Fat Free, Cholesterol Free, Good Source of Vitamins A&C 

Contains Soy and Dairy 

Yield: Approximately 6 servings (~1/2 cup each)

This nutrient- and protein-packed salad makes a delicious side dish or a filling vegetarian main course. 

Ingredients
2 ½ cups broccoli, steamed, cooled
½ cup cherry tomatoes, sliced in halves or quarters
2 Tbsp red onion, finely chopped
½ cup canned chickpeas, drained and rinsed
2 Tbsp feta cheese crumbles
1 tsp Dijon mustard
1 Tbsp Italian dressing
½ tsp Italian herb blend
1 ½ tsp olive oil
½ tsp fresh garlic, crushed
½ tsp black pepper, ground

Directions

1. Combine steamed broccoli, cherry tomatoes, red onion, chickpeas, and feta cheese in a large bowl.
2. Combine remaining ingredients in a small bowl and whisk to combine.
3. Add dressing to large bowl, toss, and serve immediately or chill in the refrigerator.

Nutrition Facts (per serving)
140 calories, 4.5g fat, 1g saturated fat, 0mg cholesterol, 115mg sodium, 19g carbohydrates, 5 fiber, 4g sugar, 6g protein, 25% DV of Vitamin A, 70% DV of Vitamin C, 4% DV of calcium, 6% DV of iron
Comments