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.