Recipe: <!-- -->Chickpea and Broccoli Salad with Flax-Tahini Dressing<!-- -->
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.
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Cooking tools:
- Blender
- Food processor
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Whisk
- Airtight container
- Refrigerator
- Colander
Ingredients
- 1 tablespoon flax oil or extra-virgin olive oil
- 3 tablespoons tahini
- 1 1/2 tablespoons lime juice
- 2 cloves garlic
- 2 tablespoons low-sodium tamari
- 3 cups cooked chickpeas
- 2 cups broccoli florets, lightly steamed
- 1/4 medium red onion, thinly sliced
- 5 radishes, thinly sliced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
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