
A crunchy broccoli and chickpea salad with mustard-garlic yogurt dressing.
60 gGreek Yogurt
1 cupChickpeas
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180 gBroccoli
5 gGarlic
15 gMustard
1 tbspLemon Juice
To tasteSalt
To tasteBlack Pepper
Blanch broccoli until bright green, then cool.
Whisk Greek yogurt, mustard, garlic, lemon juice, salt, and black pepper.
Toss broccoli and chickpeas with the dressing.
Let the salad rest for 5 minutes before serving.