Simple steps give this broccoli salad recipe a more nuanced flavor: soaking the onion tempers its bite and toasting the cumin enhances its aroma. Serve alongside grilled chicken, pork or fish.

Christine Burns Rudalevige
Source: EatingWell Magazine, September/October 2017


Ingredient Checklist


Instructions Checklist
  • 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.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

162.1 calories; protein 6.2g 12% DV; carbohydrates 16.1g 5% DV; exchange other carbs 1; dietary fiber 4.3g 17% DV; sugars 3.6g; fat 8.8g 14% DV; saturated fat 1.4g 7% DV; cholesterol 1.8mg 1% DV; vitamin a iu 1438.7IU 29% DV; vitamin c 47.2mg 79% DV; folate 46.4mcg 12% DV; calcium 68.9mg 7% DV; iron 1.4mg 8% DV; magnesium 38.7mg 14% DV; potassium 368.8mg 10% DV; sodium 344.2mg 14% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I have made this several times now-as long as pomegranates are available will do so. It is a tasty salad - I do add more arils and lemon then called for but it is enjoyed and requested now! Read More
Rating: 5 stars
The prep of broccoli & pomegranate is the hardest part. Delicious dressing. Satisfying combination. Looks great too. Read More