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

Soak onion in a small bowl of cold water for 10 minutes. Drain well. Meanwhile, toast cumin in a small dry skillet over medium heat, stirring, until fragrant, 1 to 2 minutes. Transfer to a large bowl. Add yogurt, tahini, oil, lemon juice, ½ teaspoon salt and pepper; whisk until smooth. Add broccoli, chickpeas, pomegranate seeds and the onion and toss to combine. Let stand 10 minutes. Season with the remaining ¼ teaspoon salt and toss again.