- 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
- Place chickpeas in a bowl.
- Add in pomegranate seeds, onion and mint.
- Drizzle olive oil to coat.
- Squeeze 1/2 lemon.
- Season with salt and pepper to taste.
- Refrigerate and allow to sit for a few hours before serving.