Ingredients
2/3 cup fresh cauliflowerets2/3 cup fresh broccoli florets1/2 cup chopped zucchini1/3 cup canned garbanzo beans or chickpeas, rinsed and drained1/4 cup chopped celery3 tablespoons chopped red onion2 tablespoons plain yogurt2 tablespoons reduced-fat mayonnaise1/8 teaspoon celery seed1/8 teaspoon salt1/8 teaspoon pepper3 tablespoons chopped cashews
Preparation
In a large bowl, combine the first six ingredients. In a small bowl, combine the yogurt, mayonnaise, celery seed, salt and pepper. Pour over broccoli mixture and toss to coat.
Cover and refrigerate for 2 hours or until chilled. Just before serving, stir in cashews.
