Broccoli and chickpea salad

1 large head broccoli (about 1¼ pounds)

½ cup plain nonfat yogurt, preferably Greek-style

¾ cup fat-free mayonnaise

2 tablespoons chopped fresh parsley leaves (preferably Italian flat leaf)

1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried)

1½ tablespoons Dijon mustard

1 teaspoon dry mustard

1 tablespoon white wine vinegar

¼-½ teaspoon fresh-ground black pepper

1 cup canned chickpeas (garbanzo beans), drained and rinsed

2 medium celery ribs, strings removed and finely chopped

½ cup finely chopped red onion

½ cup grated parmesan cheese

1 cup whole-grain whole-wheat croutons (optional)

Fill a 5-6 quart saucepan half to two-thirds full with cold water, place over high heat and bring to a boil. Meanwhile, cut broccoli into bite-sized florets, and peel and dice the stalks. When the water comes to a boil, stir in 1 teaspoon salt and then add broccoli and boil about 3 minutes, until crisp-tender.

While broccoli boils: Add ice and cold tap water to a large mixing bowl. Using a slotted spoon, transfer cooked broccoli to ice water to stop the cooking. Drain cold broccoli well, patting dry with paper towels.

In a large stainless steel or glass mixing bowl whisk yogurt, mayonnaise, parsley, basil, Dijon mustard, dry mustard, vinegar and black pepper together until blended. Add chickpeas, celery, onion, cheese and broccoli and toss well to evenly coat with dressing; cover bowl with plastic wrap and refrigerate 30 minutes before serving. If using croutons, add and toss with salad just before serving.

Serves six.

Nutrition values per serving (with croutons): 228 calories (16.8 percent from fat), 4.2 g fat (1.4 g saturated), 38.1 g carbohydrate, 7.5 g fiber, 11.4 g protein, 6 mg cholesterol, 699 mg sodium.