our new home.
Sunday night was the first time Nick and I both said, out loud, that we are happy living here. It's hard to shake city life but if you keep this up I think we're here to stay.
inspired by The Locavore's Kitchen
4 cups broccoli florets
1 15-ounce can chickpeas, rinsed
1/2 red onion, sliced very thin
1/2 red pepper, diced small
1/4 cup raisins
1 cup whole milk plain yogurt (I used Mermaid Farm)
1/2 cup feta cheese
juice 1 lemon
1 garlic clove, minced or grated on microplane
4 tablespoons extra virgin olive oil
sprinkle salt and pepper
This is a crunchy, raw, broccoli loving salad. If you don't love raw broccoli then I'd blanch the florets in salted boiling water, cool them down, and proceed. I happen to like raw broccoli and love recipes that don't require anything more than a bowl, knife, and cutting board.
Whisk yogurt, feta, lemon, garlic, olive oil, salt, and pepper in a small bowl. Toss dressing with salad items and cover to sit in the fridge for a few hours before eating.