Chickpea, Broccoli, Feta Salad

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I am completely a salad girl when it comes to lunch time. It is a sure-fire way for me to get in a serving of veggies for the day, and it is light, refreshing, and something I can play around with and change up each day! My typical salads consist of spinach, some sort of other veggie such as broccoli, carrots, or peppers, a fruit such as apples, berries, dried cranberries, or raisins, some type of cheese, feta and goat cheese are my favorites, and nuts.

Every once and a while, I ditch the lettuce and do something a little different. Lettuce-less salads can be fun, creative ways to still get your veggies in at lunch, but feel like you are eating something other than your “daily salad.” Here is a recipe for my Chickpea, Broccoli, Feta Salad! Chickpeas, or any bean for that matter, is a great source of vegetarian protein and fiber that helps satisfy my tummy at lunch and provides a nice change that still doesn’t feel like it’s weighing me down after I eat. I actually brought this for my lunch today! Try is out, and see what you think! Add in something extra that you may really like! One thing I wish I would have had this morning to add is some raisins, but this lettuce-less salad is just as good without!

Enjoy!

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Ingredients:

  • 1/2 cup chickpeas, rinsed
  • 1 cup raw broccoli
  • 2 Tbsp. reduced-fat feta cheese
  • 1 small apple, diced (the apple was only about 2 inches in diameter)
  • 8-10 raw almonds
  • black pepper
  • 1-2 Tbsp. light balsamic dressing (you don’t have to use this dressing, this is just my favorite; red wine vinegar with olive oil also tastes great; you can also add a little brown sugar, no more than 1/8 tsp., if you use red wine vinegar to cut a little of the acidity and add a little sweetness!)

Combine all of your ingredients into a container with a lid, shake to mix in your dressing, and let sit in the refrigerator for a few hours. This salad tastes best after all the flavors have had a chance to sit and mix together!

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