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
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