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Saturday, December 7, 2019

Chickpea and Pomegranate Salad

Grab a pomegranate while you can. They are versatile, tasting great in everything from salads, soups, main dishes, to desserts. Here's a quick salad that can be a side or a light main dish.


Chickpea and Pomegranate Salad

Serves 4-6

for the dressing (you can make this ahead by a couple of days and keep in the fridge):

2-3 T pomegranate molasses, increasingly easy to find in supermarkets, Middle Eastern markets, and online
1-2 cloves of garlic, minced (depending on clove size and your preference)
3 T fresh lemon juice
3 T extra-virgin olive oil

Mix together in a small glass jar and cover tightly with the lid. Shake vigorously until emulsified. 

for the salad:

1 c plain, instant couscous
1 c boiling water
salt to taste and generous amounts of freshly ground black pepper
1 14-oz can of chickpeas, drained and rinsed
1 c pomegranate seeds (arils from a whole fruit are preferred)
1/2 c chopped fresh mint
1/2 c chopped fresh parsley

In a large bowl, mix the couscous, boiling water, and 1/4 teas salt and at least that much pepper. Cover and set aside for 10 minutes until the water has been absorbed. Remove the cover and fluff the couscous with a fork or a chopstick.

Just before serving, place the chickpeas and pomegranate arils in the bowl and stir. Stir the salad dressing in, tossing until mixed. Taste for seasoning and stir in more salt and pepper if needed. 

Top the salad with the herbs just before serving. 


If you can't find pomegranate molasses you can make your own by reducing pomegranate juice over heat until it is syrupy. Let it cool before making the dressing. If this seems too nerdy, just sub an extra tablespoon of lemon juice for the molasses.

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