Oriental chickpea salad with pomegranate seeds

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 275 g chickpeas, from the can (approx. 400 g can)
• 1 pomegranate
• 1 onion(s), red
• 5 tbsp lemon juice, freshly squeezed
• 4 tbsp oil, neutral
• 1 ½ tsp cumin powder
• 2 tsp spice mix (chaat masala)
• Salt
• 2 tbsp mint, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

sophisticated, simple, impresses guests, vegan

Wash the potatoes and cook in boiling water for 20-25 minutes until slightly tender. Drain, let cool, peel, and dice. Rinse the chickpeas in cold water and drain. Split the pomegranate and remove the red seeds. Peel the onion and slice it into rings. Combine the lemon juice, oil, spices, salt, and mint and mix with the other ingredients. Let it sit for at least 1 hour and serve chilled. If you don’t have chaat masala on hand and don’t want to buy it separately, you can easily omit it. From my own experience, this recipe is a hit with guests because it’s something different and has a fresh, oriental flavor.