Broccoli, Bell Pepper & Chickpea Salad with Feta & Zesty Lemon Dressing

[Sincerely-Food-Chef]

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!