Recipe:

Chickpea and Broccoli Salad with Flax-Tahini Dressing

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Serves 4 to 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

Flax-Tahini Dressing
2 tablespoons flax oil
3 tablespoons tahini
1 1/2 tablespoons lime juice
2 cloves garlic
2 tablespoons tamari
2 tablespoons water, more if needed

Chickpea and Broccoli Salad
3 cups cooked chickpeas, drained and rinsed
2 cups broccoli florets, lightly steamed
3/4 cup chopped onion
1 cup thinly sliced radishes
Sea salt, to taste
Ground pepper, to taste

Method

To make the dressing, combine all dressing ingredients in a blender or food processor and process to an even consistency. Add water if needed to thin dressing to a pourable consistency.

To assemble the salad, toss chickpeas, broccoli, onion and radishes with tahini dressing in a large bowl. Season with salt and pepper and chill thoroughly before serving.

Nutrition

Per serving (about 7oz/208g-wt.): 290 calories (120 from fat), 13g total fat, 1.5g saturated fat, 12g protein, 35g total carbohydrate (10g dietary fiber, 6g sugar), 0mg cholesterol, 670mg sodium

Tags: Make Ahead, Portable and Picnic, Mediterranean, Middle Eastern, High Fiber, Vegan, Dairy Free, Vegetarian

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.