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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.
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.

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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  • 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