Chickpea Salad
Fresh, crunchy and full of flavor, this chickpea salad is the perfect blend of simplicity and nutrition. With colorful vegetables, fresh herbs and a light vinaigrette, it's ideal for a healthy and quick meal.
Ingredients
- 300 g cooked chickpeas
- 120 g corn
- 3-4 pickles
- 1 long red bell pepper
- 2 spring onions
- 1/2 bunch of flat-leaf parsley
- Leaves from 3 mint sprigs
- 1/2 bunch of dill
- Juice of one lemon
- Olive oil
- Salt
- Chili flakes (optional)
- Pomegranate molasses - nar eksisi (optional)
Preparation
1. Grill the bell pepper directly over the flame or in the oven. Let it cool slightly then remove the skin.
2. In a salad bowl, add the chickpeas and corn.
3. Remove the stem then dice the bell pepper and pour into the salad bowl.
4. Finely chop the green stems of the onions and add them to the salad bowl.
5. Using short pulses with the robot, chop the pickles then add them to the mixture.
6. Chop the onions, flat-leaf parsley, mint, and dill one at a time then add them to the chickpeas.
7. Pour in the lemon juice, olive oil, pomegranate molasses, add salt and chili flakes according to taste.
8. Mix everything together and set aside.
9. Serve when ready to eat.
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