Ingredients
- ½ teaspoon ground cumin
- ⅓ 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
- ⅛ 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 cumin1/3 cup plain greek yogurt1 tablespoon tahini1/2 tablespoon fresh lemon juice1 ½ tablespoons extra virgin olive oil1/2 tsp salt1/2 teaspoon pepper
- To the yogurt mix, add onion, broccoli, garbanzo beans, pomegranate seeds, and almond slices.1/8 cup red onion2 cups broccoli florets1 cup canned garbanzo beans1/4 cup pomegranate seeds2 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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