Broccoli, Bell Pepper & Chickpea Salad with Feta & Zesty Lemon Dressing

Directions

1. Boil a small amount of water in a medium saucepan.
2. Wash the broccoli, cut into bite-size florets, and trim thick stems into smaller pieces.
3. When the water boils, add broccoli and cook just until bright green and tender-crisp, 1–2 minutes. Drain and rinse with cold water.
4. Mince the garlic. Zest one lemon and squeeze out the juice. In a large bowl, whisk together garlic, lemon zest and juice, olive oil, Dijon, honey, salt, and pepper to make the dressing.
5. Rinse and drain the chickpeas; pat them dry with paper towels and add to the dressing bowl.
6. Seed and dice the red bell pepper; strip parsley leaves from the stems and mince the leaves. Add both to the bowl.
7. Add the broccoli and feta to the bowl, then toss everything until combined.
8. Taste and adjust seasoning if needed, then plate the salad and serve.
9. If making ahead, keep dressing separate from vegetables and toss just before serving.