Wednesday, January 16, 2013

Chickpea, Mint & Pomegranate Salad {Recipe}

I love this recipe.  I tend to make it and keep it on hand at this time of year because pomegranates are in season, it is delicious, simple, and filling. 

  • 1 can of chickpeas, drained and rinsed
  • pomegranate seeds (I often use half a pomegranate but it depends on the size)
  • 1/2 - small red onion, diced
  • mint leaves, torn
  • olive oil
  • fresh lemon juice
  • salt
  • pepper


  1. Place chickpeas in a bowl.
  2. Add in pomegranate seeds, onion and mint.
  3. Drizzle olive oil to coat.
  4. Squeeze 1/2 lemon.
  5. Season with salt and pepper to taste.
  6. Refrigerate and allow to sit for a few hours before serving.
I'll use it as a side dish, eat it on its own or sometimes bulk it up with a bit of spinach for a heartier lunch.


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