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Prep Time:10 minsAdditional Time:10 minsTotal Time:20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:10 minsTotal Time:20 minsServings:6Yield:6 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:10 mins
Additional Time:
Total Time:20 mins
Total Time:
20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupthinly sliced red onion½teaspoonground cumin⅓cupwhole-milk plain yogurt2tablespoonstahini2tablespoonsextra-virgin olive oil1tablespoonlemon juice¾teaspoonsalt, divided½teaspoonground pepper4cupsbite-size broccoli florets (about 8 ounces)1(15 ounce) canlow-sodium chickpeas, rinsed½cuppomegranate seeds
Cook Mode(Keep screen awake)
Ingredients
¼cupthinly sliced red onion
½teaspoonground cumin
⅓cupwhole-milk plain yogurt
2tablespoonstahini
2tablespoonsextra-virgin olive oil
1tablespoonlemon juice
¾teaspoonsalt, divided
½teaspoonground pepper
4cupsbite-size broccoli florets (about 8 ounces)
1(15 ounce) canlow-sodium chickpeas, rinsed
½cuppomegranate seeds
DirectionsSoak 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.TipsTo make ahead: Refrigerate for up to 1 day.Originally appeared: EatingWell Magazine, September/October 2017
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.TipsTo make ahead: Refrigerate for up to 1 day.
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.
Originally appeared: EatingWell Magazine, September/October 2017
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Nutrition Facts(per serving)162Calories9gFat16gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
