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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 501 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 crowns broccoli
  • 1 (4 oz) pkg crumbled feta cheese
  • 2 (15 oz) cans garbanzo beans (chickpeas)
  • 2 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 2 lemons
  • 2 red bell peppers
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • honey
  • salt

Instructions

  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!

Nutrition per Serving

Calories
501
Fat
31g
Net Carbs
32g
Protein
17g

Cookware

  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • salad spinner (optional)
  • whisk or fork