in Recipes

Oriental chickpea salad

updated

Spread the love

Ingredients for 6 servings:

  • 1 gr. can/n chickpeas
  • 1 bell pepper(s)
  • 200 g cherry tomatoes
  • ½ cucumber(s)
  • 80 g pistachios
  • 1 chili pepper(s)
  • ½ lemon(s), juice
  • 1 tbsp olive oil
  • 1 garlic clove(s), squeezed
  • 1 tbsp grenadine
  • Salt
  • Spice mix (Baharat)
  • 1 handful of parsley
  • ½ handful of mint
  • ½ handful of coriander leaves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the chickpeas and rinse with water. Halve the cherry tomatoes, dice the cucumber and bell pepper. Finely chop the chili pepper. Chop the pistachios. Remove the pomegranate seeds. Mix everything with the chopped herbs and pour over the dressing. Tip: For a non-vegan version, you can add 100g of feta cubes. You could also mix in the seeds from half a pomegranate. I haven’t tried that yet, though. I thought of this salad for a vegan barbecue.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sicilian calamari

Sweet onion dressing