Broccoli, Chickpea & Pomegranate Salad
Crisp and divinely sweet, this salad features pomegranate seeds and toasted cumin. When you combine crisp-tender broccoli with chickpeas and tangy pomegranate, it’s delicious!
Ingredients:
- ¼ cup thinly sliced red onion
- ½ teaspoon ground cumin
- ⅓ cup whole-milk plain yogurt
- 2 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper
- 4 cups bite-size broccoli florets (about 8 ounces)
- 1 (15 ounce) can low-sodium chickpeas, rinsed
- ½ cup pomegranate seeds
Directions:
Soak onion in a small bowl of cold water for 10 minutes. Drain well.
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.
Tips
To make ahead: Refrigerate for up to 1 day.
Article from: https://www.eatingwell.com/recipe/259682/broccoli-chickpea-pomegranate-salad/
