Broccoli, Chickpea & Pomegranate Salad

Yield: 6 servings

Time: 20 minutes

Ingredients:

• 1/4 cup thinly sliced red onion

• 1/2 teaspoon ground cumin

• 1/3 cup whole-milk plain yogurt

• 2 tablespoons tahini

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon lemon juice

• 3/4 teaspoon salt, divided

• 1/2 teaspoon ground pepper

• 4 cups bite-size broccoli florets (about 8 ounces)

• 1 (15 ounce) can low-sodium chickpeas, rinsed

• 1/2 cup pomegranate seeds

Instructions:

1. Soak onion in a small bowl of cold water for 10 minutes. Drain well.

2. Meanwhile, toast cumin in a small dry skillet over medium heat, stirring, until fragrant, 1 to 2 minutes. Transfer to a large bowl. Add yogurt, tahini, oil, lemon juice, 1/2 teaspoon salt and pepper; whisk until smooth. Add broccoli, chickpeas, pomegranate seeds and the onion and toss to combine. Let stand 10 minutes. Season with the remaining 1/4 teaspoon salt and toss again.

   
   

Source: Eating Well

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