Chickpea salad with pomegranate dressing

Chickpea salad with pomegranate dressing
Makes: 4 portions
Prep time:
Total time:
  • 75 ml pomegranate molasses
  • ½ lemon
  • ½ tspn ground cumin
  • 1 tspn sugar
  • 15 ml olive oil
  • 800 gr chickpeas
  • 1 red chilli pepper
  • 300 gr roasted red pepper
  • ½ red onion
  • 250 gr cucumber
  • 10 gr fresh mint
  • 10 gr fresh coriander
  • 1 tspn ground cumin
  • 150 gr feta cheese
  • 1 pomegranate
  1. Mix for the dressing the pomegranate molasses, the juice of half the lemon, ground cumin, sugar, olive oil and salt and pepper to taste. Taste to see if you are happy and set aside.
  2. Rinse and drain the chick peas
  3. Deseed the red chilli pepper and chop finely.
  4. Dice the roasted red pepper and the red onion.
  5. Deseed the cucumber and cut in dice the size of the chick peas.
  6. Chop mint and coriander if using
  7. Mix in a bowl the chick peas, red chilli pepper, roasted red pepper, red onion, cucumber, mint, coriander and the seeds of the pomegranate.
  8. Add to taste cumin, salt and pepper
  9. Just before serving, add the dressing and the feta. Serve at room temperature.
Stuff to know
You can prep the salad an hour in advance but only stir in the dressing just before serving.
Add cooked chicken or lamb.
You can make the pomegranate molasses yourself. Mix 1000 ml pomegranate juice (from a supermarket carton) with 100 gr sugar and 40 ml lemon juice and boil down to 250 ml is left. It should be thick and syrupy.