I feel like broccoli gets neglected in our house, I like it but don’t love it. If I do happen to make it I roast it but I figured I needed a little more broccoli would be good for me. And even better in a salad.
One of those salads that you make for a side and use for lunches for a day or two. Easy for during the week. While the title says creamy, this is not mayo based. Greek yogurt, feta, lime juice and olive oil. Sure there’s a little fat in there but it’s at least better for you that mayo.
Sweetness from the cranberries and a bit of crunch from the sunflower seeds. Chill it for a few hours and it’s even better.
Broccoli Salad with Creamy Dressing
Prep Time: 15 Minutes
Keywords: no cook salad gluten-free vegetarian
6052039
Ingredients (Serves 4)
- 1 head broccoli, cut into pieces
- 2 14 ounce can chickpeas, rinsed and drained
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries
- 1 yellow pepper diced
- Salt/Pepper
For the Dressing
- 1 clove garlic, minced
- 3 ounces feta cheese
- 1/2 cup plain Greek yogurt
- Juice of 1/2 lime
- 2 tbsp olive oil
Instructions
In a large bowl combine chickpeas, sunflower seeds, cranberries, pepper, and broccoli.
In a smaller bowl whisk together Greek yogurt, lime juice, olive oil, & garlic.
Pour dressing over salad and stir together. Top with salt and pepper.
Chill for 1-2 hours and serve.
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