Chickpea and Broccoli Salad with Flax-Tahini Dressing

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 suppers.
Ingredients: 
  • 1 tablespoon flax oil or extra-virgin olive oil
  • 3 tablespoons tahini
  • 1 1/2 tablespoon lime juice
  • 2 cloves garlic
  • 2 tablespoons low-sodium tamari
  • 3 cups cooked chickpeas
  • 2 cups broccoli florets, lightly steamed
  • 1/4 medium red onion, thinly sliced
  • 5 radishes, thinly sliced
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method: 
To make the dressing, combine oil, tahini, lime juice, garlic, tamari and 2 tbsp water in 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 refrigerate until well-chilled, at least 30 minutes, before serving.
Nutritional Info: 
Per Serving: 250 calories (70 from fat), 8g total fat, 1g saturated fat, 870mg sodium, 38g carbohydrates, (8 g 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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