Broccoli, chickpea & pomegranate salad
Delight your taste buds with a flavorful combination of fresh broccoli, hearty chickpeas, and juicy pomegranate seeds in this vibrant salad.
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 230g)
- 1 (430g) can low-sodium chickpeas, rinsed
- ½ cup pomegranate seeds
Instructions:
- Place onion in a small bowl filled with cold water and leave it for 10 minutes. Then, make sure to drain properly.
- While waiting, toast cumin in a dry small skillet over medium heat, stirring occasionally, until it gives off a pleasant aroma, which usually takes 1 to 2 minutes. Move the cumin to a spacious bowl. Combine yogurt, tahini, oil, lemon juice, 1/2 teaspoon salt, and pepper in the same bowl; whisk until the mixture appears smooth. Introduce broccoli, chickpeas, pomegranate seeds, and the soaked onion, then mix well. Allow it to rest for 10 minutes. Sprinkle the remaining 1/4 teaspoon of salt and mix one more time before serving.
Summary:
- Calories: 1216 kcal
- Fat: 60 g
- Protein: 47 g
- Carbs: 139 g
- Potassium: 1825 mg
- Magnesium: 226 mg