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

Preparation

Prep  10 m

Ready In 20 m

1. Soak onion in a small bowl of cold water for 10 minutes. Drain well.
2. 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, ½ 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 ¼ teaspoon salt and toss again.
3. To make ahead: Refrigerate for up to 1 day.