Broccoli, Chickpea & Pomegranate Salad
Soak onion in a small bowl of cold water for 10 minutes. Drain well.Advertisement
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.
To make ahead: Refrigerate for up to 1 day.
1/2 starch, 1/2 vegetable, 1/2 lean meat, 1 1/2 fat