Lemony Broccoli Salad with Chickpeas & Feta


  • 6 cups small Smith's Farm broccoli florets
  • 3 cups peas, fresh or frozen
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3/4 cup crumbled feta cheese
  • 3 teaspoons chopped fresh dill
  • 1 teaspoon lemon zest
  • Juice of 1/2 lemon
  • Olive oil
  • Salt
  • Pepper


  1. Heat a large skillet over medium heat and add about 3 teaspoons olive oil and the broccoli. Cook broccoli for 5 minutes and then add the peas. Season with salt and pepper and cook for another 2-3 minutes, or until peas are thawed if they were frozen. Pour veggies into a big bowl and let cool for about 10 minutes.
  2. Once cooled add the remaining ingredients plus 1 teaspoon olive oil. Stir everything together and season with salt and pepper to taste. Can be served immediately or stored in the refrigerator for up to 3 days, although broccoli and peas will lose their bright green color after a day or so.


Thank you to Izzy of SheLikesFood.com for this delicious salad recipe!