Chickpea salad with pomegranate dressing

Ingredients for 2 servings:

• 1 can chickpeas, 265 g weight
• 1 small fennel
• 1 m.-large bell pepper(s), red
• 1 m.-sized tomato(s)
• 3 stalk(s) spring onions
• 1 small onion(s), red
• 100 g feta cheese
• 1 handful of olives
• e.g. pomegranate seeds
• 2 tbsp oil
• 5 tbsp balsamic vinegar
• 2 tbsp pomegranate syrup
• n. B. Salt
• n. B. Pepper, freshly ground
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

Place the chickpeas in a sieve, rinse, drain, and transfer to a bowl. Mix the dressing ingredients well. Finely slice the onion, add it to the chickpeas, and mix everything with the dressing. Wash and trim the bell peppers and cut into bite-sized pieces. Wash the fennel, peel it thinly if necessary, halve or quarter it, remove the stalk, and thinly slice or slice it. Slice the white part of the spring onions and cut the tomato into bite-sized pieces. Dice the feta cheese. Mix the vegetables, feta cheese, and olives with the chickpeas and let it marinate briefly. Plate the salad and sprinkle with pomegranate seeds, if desired. Note: Pomegranate syrup is available in Turkish shops. It is dark, thick, and not as sweet as grenadine, which is used in cocktails.