Chick Peas and Broccoli Salad

10. December 2005 Uncategorized 0

Adapted from an Everyday Food recipe using cannellini beans

1 can of chick peas, drained and rinsed
1 head of broccoli, cut into florets and blanched
1 seedless orange, peeled and cut into bite-size pieces
2 ribs of celery, thinly sliced
3 scallions, thinly sliced
1 tsp rosemary, chopped
2 tbsps red-wine vinegar
1 cup of plain low-fat yogurt
salt and pepper

1. In a medium bowl, combine vinegar, yogurt and rosemary. Add the rest of the ingredients and toss. Season with salt and pepper. Refrigerate before serving.