Broccoli, Chickpea & Pomegranate Salad

5.0
(2)
2 Reviews

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.

By Christine Burns Rudalevige
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
7881936.jpg
Prep Time:
10 mins
Additional Time:
10 mins
Total Time:
20 mins
Servings:
6
Yield:
6 servings
Nutrition Profile:
Nut-Free Healthy Pregnancy Healthy Immunity Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Low-Calorie
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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

  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, 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

Nutrition Facts (per serving)

162 Calories
9g Fat
16g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 cup
Calories 162
% Daily Value *
Total Carbohydrate 16g 6%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 6g 12%
Total Fat 9g 11%
Saturated Fat 1g 7%
Cholesterol 2mg 1%
Vitamin A 1439IU 29%
Vitamin C 47mg 52%
Folate 46mcg 12%
Sodium 344mg 15%
Calcium 69mg 5%
Iron 1mg 8%
Magnesium 39mg 9%
Potassium 369mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

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