Broccoli & Chickpea Salad

This is one of those salads that surprises you in the best possible way. Crisp broccoli, buttery chickpeas, sweet pops of pomegranate, and a rich, creamy dressing with toasted cumin to tie it all together. Perfect for a light lunch, a side dish, or even meal prep. Fresh, balanced, and full of flavour.

Ingredients

• 1 small red onion, thinly sliced
• 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 black pepper
• 4 cups bite-size broccoli florets
• 1 can of chickpeas, rinsed
• ½ cup pomegranate seeds

Method

1. Soak the thinly sliced red onion in a bowl of cold water for 10 minutes to mellow the sharpness. Drain well.
2. Meanwhile, toast the cumin in a dry pan over medium heat, stirring, until fragrant — about 1–2 minutes.
3. Transfer cumin to a large bowl. Add yogurt, tahini, olive oil, lemon juice, ½ teaspoon salt, and pepper. Whisk until smooth.
4. Add broccoli florets, chickpeas, pomegranate seeds, and drained onion to the bowl. Toss everything to coat in the dressing.
5. Let the salad sit for about 10 minutes to allow the flavours to settle and meld.
6. Taste, season with the remaining ¼ teaspoon of salt if needed, toss again, and serve.