Low-Calorie Low-Calorie Seasonal Low-Calorie Spring Low-Calorie Spring Salad Broccoli, Chickpea & Pomegranate Salad 5.0 (2) 2 Reviews Simple steps give this broccoli salad recipe a more nuanced flavor: soaking the onion tempers its bite and toasting the cumin enhances its aroma. Serve alongside grilled chicken, pork or fish. By Christine Burns Rudalevige Updated on September 5, 2025 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD See More Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 10 mins Additional Time: 10 mins Total Time: 20 mins Servings: 6 Yield: 6 servings Nutrition Profile: Nut-Free Healthy Pregnancy Healthy Immunity Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts This salad provides a delicious balance of flavors, with acidic lemon cutting through creamy yogurt and earthy tahini in the dressing.Broccoli delivers a healthy boost of filling fiber.Pair this dish with grilled chicken, pork or fish for a complete meal. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 6 servings ¼ cup thinly sliced red onion ½ teaspoon ground cumin ⅓ cup whole-milk plain yogurt 2 tablespoons tahini 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice ¾ teaspoon salt, divided ½ teaspoon ground pepper 4 cups bite-size broccoli florets (about 8 ounces) 1 (15 ounce) can low-sodium chickpeas, rinsed ½ cup pomegranate seeds Directions 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, 1/2 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 1/4 teaspoon salt and toss again. Tips To make ahead: Refrigerate for up to 1 day. Originally appeared: EatingWell Magazine, September/October 2017 Save Rate Print Nutrition Facts (per serving) 162 Calories 9g Fat 16g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 cup Calories 162 % Daily Value * Total Carbohydrate 16g 6% Dietary Fiber 4g 15% Total Sugars 4g Protein 6g 12% Total Fat 9g 11% Saturated Fat 1g 7% Cholesterol 2mg 1% Vitamin A 1439IU 29% Vitamin C 47mg 52% Folate 46mcg 12% Sodium 344mg 15% Calcium 69mg 5% Iron 1mg 8% Magnesium 39mg 9% Potassium 369mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.