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. Source: EatingWell Magazine, September/October 2017

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Ingredients

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Directions

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  • Soak onion in a small bowl of cold water for 10 minutes. Drain well.

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  • 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.

Tips

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

162 calories; 8.8 g total fat; 1.4 g saturated fat; 2 mg cholesterol; 344 mg sodium. 369 mg potassium; 16.1 g carbohydrates; 4.3 g fiber; 4 g sugar; 6.2 g protein; 1439 IU vitamin a iu; 47 mg vitamin c; 46 mcg folate; 69 mg calcium; 1 mg iron; 39 mg magnesium;

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