INGREDIENTS
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1/3 cup crumbled feta cheese
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1/4 cup nonfat plain yogurt
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1 tablespoon lemon juice
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1 clove garlic, minced
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1/4 teaspoon freshly ground pepper
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8 ounces broccoli crowns, trimmed and finely chopped (about 3 cups)
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7-ounce can chickpeas, rinsed
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1/2 cup chopped red bell pepper