Chickpea and Broccoli Salad with Flax-Tahini Dressing
Serves 6
Time 45 min
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.
Special Diets:
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
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 chilled, at least 30 minutes, before serving.
Nutritional Info:
Per serving: 250 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 870mg sodium, 38g carbohydrates (8g dietary fiber, 1g sugar), 10g protein.
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.
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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