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Chickpea Salad with Pomegranate Dressing

Serves 4

1 x 660g jar El Navarrico chickpeas
1 bunch Italian parsley, roughly chopped
1 bunch mint, roughly chopped
5 spring onions, roughly chopped
6 vine tomatoes, chopped
2 Tbsp Extra Virgin Olive Oil  (EVO)
2 Tbsp lemon juice
3 tsp pomegranate molasses
Sea salt and freshly ground black pepper

Drain and rinse the chickpeas. Toss in a bowl with the parsley, mint and spring onions. Add the tomatoes.

In a jar mix the olive oil, lemon juice and pomegranate molasses. Shake well, then toss with the salad. Season to taste with the sea salt and pepper. Transfer to a serving bowl.

Delicious as a light lunch with some crusty french bread or as a side dish to accompany fish or chicken.



Sabato


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