Broccoli, Chickpea & Pomegranate 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 8 ounces)
• 1 (15 ounce) can low-sodium chickpeas, rinsed
• ½ cup pomegranate seeds

Directions:

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.

Tips

To make ahead: Refrigerate for up to 1 day.

Article from: https://www.eatingwell.com/recipe/259682/broccoli-chickpea-pomegranate-salad/