This salad is easy to make, tastes great and is loaded with nutrients – fiber, protein and antioxidants. The pomegranate seeds add color, a sweet refreshing flavor and some crunch. The salad will keep well in the fridge for a day or so, and tastes good the second day because the flavors meld nicely.
Prep time: 20 minutes
Makes 4 to 6 servings
1 can Chickpeas, drained and rinsed
1 tsp cumin
pinch of salt
1 ¾ cups of pomegranate seeds (from 1 large or 2 small pomegranates)
1 large ripe tomato, diced
1 can Lentils, drained and rinsed
1 cup parsley, finely chopped
1 lemon, juiced
1/3 cup olive oil
¾ cup sliced almonds
½ cup mint leaves, finely chopped
if desired: garnish with plain yogurt (1/2 to 1 cup)
• Put a small amount of olive oil into a pan and add the chickpeas. Warm them slightly and add the cumin and salt. Stir until the chickpeas are warm and coated with the cumin. Remove from the heat and set aside to cool.
• Place all remaining ingredients (except yogurt garnish) in a large bowl. Mix well. Add the chickpeas and mix.
• Serve immediately or refrigerate for a few hours.
• Serve with dallop of yogurt, if desired.