Calories
133 kcal
Protein
4.10 g
Fat
5.13 g
Carbohydrates
15.17 g
Bring salted water to a boil and cook the broccoli for a few minutes. Meanwhile, dice the pepper and green onion, then drain the liquids from chickpeas.
Put everything in a bowl. Squeeze the garlic into the salad. Now add broccoli to the salad. Then add the yoghurt and season to taste with salt, pepper, parsley and lemon juice.
This salad also goes well with roasted red potatoes and pork tenderloin.
The salad can be stored in the refrigerator for at least a day.
Bon Appetit!
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