Recipe: Broccoli and Garbanzo Bean Salad (serves 2)

BROCCOLI AND GARBANZO BEAN SALAD

1 1/2 cups broccoli florets, cut into bite-sized pieces
1 cup canned garbanzo beans, rinsed and drained
1 medium tomato, diced
2 tablespoons chopped red onion
4 Kalamata olives, pitted and chopped
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 ounce feta cheese, grated

Bring a medium saucepan of water to the boil. Add broccoli and cook until crisp-tender, 1 minute. Drain broccoli and rinse with cold water. Pat dry with paper towels.

In a medium bowl, combine broccoli, garbanzo beans, tomato, red onion and olives. Drizzle with oil and lemon juice. Toss to combine. Sprinkle with feta cheese.

Makes 2 servings
Source: Good Housekeeping The Supermarket Diet Cookbook by Janis Jibrin and Susan Westmoreland