Chickpea and Broccoli Salad with Flax-Tahini Dressing

Serves 4–6

3 cups (cooked) chick peas, drained
2 cups broccoli flowerets, lightly steamed
3/4 cup chopped onion
1 cup thinly sliced radishes
sea salt, to taste
ground pepper, to taste

Flax-Tahini Dressing
2 TB flax oil
3 TB tahini
11/2 TB lime juice
2 cloves garlic
2 TB tamari
2 TB to 1/4 cup water

Combine all dressing ingredients in a blender or food processor and process to an even consistency.
In a large bowl, toss chickpeas, steamed broccoli, onion and radishes together with tahini dressing. Season with salt and pepper and chill thoroughly before serving.