Enjoy crispy veggies and tangy dressing as you keep inflammation at bay. The pomegranate seeds add sweetness to this PCOS-friendly dish. You can even make this salad a day ahead and refrigerate until serving.

1/4 cup sliced red onion

1/2 tsp cumin

1/3 cup plain yogurt

2 Tbsp tahini

2 Tbsp olive oil

1 Tbsp lemon juice

1/2 tsp salt

1/4 tsp salt

1/2 tsp black pepper

4 cups small pieces of broccoli florets

15-oz can low-salt chickpeas, drained and rinsed

1/2 cup pomegranate seeds 

Soak onion slices 10 minutes in cold water. Drain.

While onion is soaking, place the cumin in a small dry pan. Stir the cumin over medium heat a minute or two, until fragrant.

Place the toasted cumin in a large mixing bowl and whisk together with the yogurt, tahini, olive oil, lemon juice, 1/2 tsp salt and black pepper. Toss with the broccoli, chickpeas and pomegranate seeds, then add up to 1/4 tsp salt to taste.