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Broccoli, Chickpea & Pomegranate Salad
- prep: 10 min
- cook: 0 hr
- total: 10 min
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SaveIngredients
- 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
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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
