Broccoli, Chickpea & Pomegranate Salad
Broccoli, Chickpea & Pomegranate Salad
  • prep: 10 min
  • cook: 0 hr
  • total: 10 min
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  • servings:
  • Ingredients

    • 1/4 cup thinly sliced red onion
    • 1/2 teaspoon ground cumin
    • 1/3 cup whole-milk plain yogurt
    • 2 tablespoons tahini
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon lemon juice
    • 3/4 teaspoon salt, divided
    • 1/2 teaspoon ground pepper
    • 4 cups bite-size broccoli florets (about 8 ounces)
    • 1 (15 ounce) can low-sodium chickpeas, rinsed
    • 1/2 cup pomegranate seeds

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 721 % Daily Value *
    • Total Fat: 48 g 73.48%
    • Saturated Fat: 8 g 39.25%
    • Trans Fat: 0 g %
    • Cholesterol: 8 mg 2.71%
    • Sodium: 2005 mg 83.53%
    • Calcium: 343 mg 34.33%
    • Potassium: 645 mg 18.44%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 31.06%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 61 g %
    • Dietary Fiber: 12 g 47.4%
    • Sugar: 27 g
    • Protein: 18 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 10 g
    • Vitamin A 43.53%
    • Vitamin C 527.4%
    • Vitamin D 10.37%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat9
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables6
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total4 c
    • MyPlate - Fruit1 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq

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