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Broccoli, Chickpea & Pomegranate Salad

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Sunday, November 26, 2017

 

Ingredients

- ¼ cup thinly sliced red onion

- ½ teaspoon ground cumin

- ⅓ cup whole-milk plain yogurt

- 2 tablespoons tahini (sesame paste)

- 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

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, ½ 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 ¼ teaspoon salt and toss again.

3. To make ahead: Refrigerate for up to 1 day.

Source: http://www.eatingwell.com/

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