Chickpea Salad with Pomegranate Dressing
1 x 660g jar
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
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.
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