Broccoli, Chickpea and Pomegranate Salad

 1/4 cup thinly sliced red onion

1/2 tsp ground cumin

1/3 cup whole-milk plain yogurt

2 Tbsp tahini

2 Tbsp extra virgin olive oil

1 Tbsp lemon juice

3/4 tsp salt, divided

1/2 tsp ground pepper

4 cups bite-size broccoli florets (about 8 oz)

1 (15 oz) can low-sodium chickpeas, rinsed

1/2 cup pomegranate seeds

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 tsp 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 tsp salt and toss again.

 

Tips: To make ahead: Refrigerate for up to 1 day

Serves 6

 

 

 

 

 

 

Tips:  To make ahead: REfrigerate for up to 1 day.

Serves 6