Broccoli and Pomegranate Seed Salad

Broccoli and Pomegranate Seed Salad

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Servings2
Calories446
Prep Time20 mins
0 mins
Total Time20 mins

Ingredients
 

  • ½ teaspoon ground cumin
  • cup plain greek yogurt
  • 1 tablespoon tahini
  • ½ tablespoon fresh lemon juice
  • 1 ½ tablespoons extra virgin olive oil
  • ½ tsp salt
  • ½ teaspoon pepper
  • cup red onion, thinly slices
  • 2 cups broccoli florets, cut in bite size pieces
  • 1 cup canned garbanzo beans, drained and rinsed
  • ¼ cup pomegranate seeds
  • 2 tablespoons roasted sliced almonds

Instructions
 

  • Toast the cumin in a small pan over medium heat. Stir until fragrant, about 1 min. Add to bowl along with the yogurt, tahini, lemon juice, olive oil, 1/2 teaspoon each, salt and pepper; mix until combined.
    1/2 teaspoon ground cumin
    1/3 cup plain greek yogurt
    1 tablespoon tahini
    1/2 tablespoon fresh lemon juice
    1 ½ tablespoons extra virgin olive oil
    1/2 tsp salt
    1/2 teaspoon pepper
  • To the yogurt mix, add onion, broccoli, garbanzo beans, pomegranate seeds, and almond slices.
    1/8 cup red onion
    2 cups broccoli florets
    1 cup canned garbanzo beans
    1/4 cup pomegranate seeds
    2 tablespoons roasted sliced almonds
  • Gently combine all and allow to sit about 10-15 minutes before serving.

MY NOTES

NUTRITION

Serving: 1g | Calories: 446kcal | Carbohydrates: 46g | Protein: 19g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 2mg | Sodium: 637mg | Potassium: 838mg | Fiber: 13g | Sugar: 11g | Vitamin A: 618IU | Vitamin C: 87mg | Calcium: 185mg | Iron: 5mg
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