Chopped Broccoli & Chickpea Salad Is a High-Fiber Lunch That Lasts All Week Long

Ingredients

• 3 ounces feta cheese, crumbled (about ¾ cup), divided
• 6 tablespoons extra-virgin olive oil
• ¼ cup lemon juice
• 3 tablespoons cider vinegar
• 1½ tablespoons honey
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 large head broccoli (1¼ pounds), finely chopped (about 4 cups)
• 1 (15-ounce) can no-salt-added chickpeas, rinsed
• 1 small red onion, thinly sliced (about ¾ cup)
• ¼ cup sliced almonds
• ¼ cup golden raisins

Instructions

1. Place ¼ cup feta in a large bowl; mash into a smooth paste using a fork. Add 6 tablespoons oil, ¼ cup lemon juice, 3 tablespoons vinegar, 1½ tablespoons honey and ¼ teaspoon each salt and pepper; whisk until combined.
2. Add chopped broccoli, rinsed chickpeas, sliced onion, ¼ cup almonds, ¼ cup raisins and the remaining ½ cup feta; toss to combine.