Broccoli Salad with Creamy Feta Dressing



1/3 cup crumbled feta cheese
1/4 cup nonfat plain yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon 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

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. MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Yield: 4 servings

NUTRITION INFORMATION: Per serving: 122 calories; 3 g fat (2 g sat, 1 g mono); 11 mg cholesterol; 18 g carbohydrate; 7 g protein; 4 g fiber; 260 mg sodium; 324 mg potassium.