To put together this unique salad, we chop cooked broccoli and combine it with Mediterranean-inspired ingredients like feta cheese, chickpeas and a yogurt-based dressing. Serve it on its own for lunch or as a side dish at a backyard barbecue.

Yield: Serves 8.



  • 3/4 cup plain yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 clove garlic, crushed
  • 1 1/4 lb (0.625 kg) broccoli, trimmed
  • 1 cup shredded feta cheese
  • 1 cup diced red bell pepper
  • 1 can (19 oz/540 mL) chickpeas, rinsed and drained


  1. To prepare dressing, whisk together yogurt, lemon juice, mustard, salt, pepper and garlic until blended; set aside.
  2. Cut florets from broccoli. Cut stalks into 1 inch pieces. Place florets in food processor. Process, using an on/off motion, until finely chopped. Repeat procedure with stalk pieces. There should be about 6 cups chopped florets and stalks.
  3. Combine broccoli, cheese, red pepper and chickpeas in a bowl.
  4. Add dressing and toss to combine.
Nutritional analysis per serving:

163 calories, 5.9 g fat, 10.5 g protein, 18.9 g carbohydrate, 5.4 g fibre, 464 mg sodium