Chickpea and Broccoli Salad with Flax-Tahini Dressing

Serves 6

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 olive oil
3 tablespoons tahini
1 1/2 tablespoons lime juice
2 cloves garlic
2 tablespoons tamari
2 tablespoons water
3 cups cooked chickpeas, drained and rinsed
2 cups broccoli florets, lightly steamed
1/2 cup thinly sliced red onion
1 cup thinly sliced radishes
Sea salt and ground black pepper

Method

To make the dressing, put oil, tahini, lime juice, garlic, tamari and water into 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 chill thoroughly before serving.

Nutrition

Per serving: 250 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 870mg sodium, 38g total carbohydrate (8g dietary fiber, 1g sugar), 10g protein

http://wholefoodsmarket.com/recipes/528