
A crunchy broccoli and chickpea salad with mustard-garlic yogurt dressing.
60 gGreek Yogurt
1 cupChickpeas
180 gBroccoli
5 gGarlic
15 gMustard
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.
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1 tbspLemon Juice
To tasteSalt
To tasteBlack Pepper
Let the salad rest for 5 minutes before serving.