Chickpea Pomegranate Salad

Deviyani Srivastava
Deviyani Srivastava|
Last updated on Jan 10th
Simple and a very basic recipe which is very flexible to many additions. The pomegranate here add an exceptional burst of flavour that is heavenly.
  • Prep Time10Minutes
  • Cooking Time5Minutes
  • Serves2people

Recipe Ingredients

  • 2 cups chickpea, boiled
  • 2 tsp olive oil
  • 1 tbsp lemon juice
  • Seeds of 1 large pomegranate
  • 1/4 cup finely chopped basil
  • Salt and Pepper as per taste

Recipe Preparation

  1. Boil the chickpeas in a pressure cooker, you can add a little salt and oil here. When boiled strain and place under running water to cool and set aside.
  2. Peel and separate the pomegranate to get the seeds out. Keep aside.
  3. Combine the chickpeas, pomegranate seeds and chopped basil leaves in medium mixing bowl and toss with olive oil and lime juice.
  4. Sprinkle some salt and pepper before serving. Tastes best at room temperature.
My Tip: Make sure before combining the salad that the chickpeas are completely cooled.

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