Chickpea and Broccoli Salad with Flax-Tahini Dressing

Serves 6

Flax oil, rich in omega-3 fatty acids, lends nuttiness to the creamy dressing in this salad, perfect for summer and fall lunches and

  • 1 tablespoon flax oil or olive oil
  • 3 tablespoons tahini
  • 1 1/2 tablespoon lime juice
  • 2 cloves garlic
  • 2 tablespoons tamari
  • 2 tablespoons water
  • 3 cups cooked chickpeas, drained and rinsed
  • 2 cups broccoli florets, lightly steamed
  • 1/2 cup thinly sliced red onion
  • 1 cup thinly sliced radishes
  • Sea salt and ground black pepper
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To make the dressing, put oil, tahini, lime juice, garlic, tamari and water into a blender or food processor and purée until smooth.

Transfer dressing to a large bowl and add chickpeas, broccoli, onion, radishes, salt and pepper. Toss well to coat. Cover and chill thoroughly before serving.

Nutritional Info: 
Per Serving:250 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 870mg sodium, 38g carbohydrate (8g dietary fiber, 1g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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