Pomegranate & Mint Chickpea Salad
Pomegranate & Mint Chickpea Salad is a fruity, punchy salad which can be served warm or cold. Perfect with fish as an evening meal or with olives and some leafy greens for a lunch time treat!
This brilliant salad which can be served warm or cold can make the perfect accompaniment to any meal. It’s beautiful with salmon or meaty fish for an evening meal, or as more of a garnish to a leg or lamb rubbed in sumac. Alternatively, serve with some leafy greens, wilted spinach and some olives (if you’re eating it this for your work lunch, why not try these packets of fragata olives available in different flavours) for a gorgeous al fresco style summer lunch…
Ingredients (serves 2)
- 1 can of chickpeas (soaked and ready to use)
- Seeds of 1 pomegranate
- 1/2 red onion (finely chopped)
- 3 tsp olive oil
- handful of mint (finely chopped)
There’s no excuse for not being able to make this salad… it’s too easy!
Drain your chickpeas and add to a large salad bowl or mixing bowl. Then add your olive oil and with a wooden spoon, toss the chickpeas so they have a coating of olive oil. I do this so that the other flavours and herbs ‘stick’ to the main ingredient.
Then to the bowl, chuck in your chopped onion, pomegranate seeds and chopped mint and toss the salad until fully mixed. Leave to infuse for 15 minutes or so, then serve. You could always, if you wanted to warm the salad through and slightly dull the flavours a little, warm up in the microwave or in a wok or frying pan. Serve as desired.
Below, I’ve shown you how I served the meal. The Pomegranate & Mint Chickpea Salad has been served with poached eggs, wilted spinach (wilted in the butter and salmon juices for extra nutrients!) and butter pan-fried salmon. Perfection on a plate wouldn’t you say!?
Another serving suggestion for the lunchbox for me would be to serve with the spinach, a boiled egg and a packet of the Fragata olives you can get in the supermarket.
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For more recipes using pomegranate seeds, why not have a look here?