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Chickpea Pomegranate Greek Salad
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Description
Cross classic Greek salad with herb-filled tabbouleh, and this might be the result. Chickpeas form a meaty, filling base and sweet, juicy pomegranate seeds punctuate every festive bite.
Ingredients
- 3 cups Cooked Chickpeas (if Canned, Drain And Rinse)
- 1-½ cup Large Chopped English Cucumber, Seeded But Not Peeled
- 2 Tablespoons Olive Oil
- 1 Tablespoon Red Wine Vinegar (or Lemon Juice)
- 1 whole Large Pomegranate, Seeds Removed For Use (see Related Blog Post For Removal Tips)
- ¼ cups Finely Chopped Mint Leaves
- ¼ cups Finely Chopped Parsley Leaves
- ¼ teaspoons Ground Black Pepper
- ½ cups Crumbled Feta Cheese
- 1 pinch Kosher Salt
Preparation
Combine chickpeas and chopped cucumber in a medium-sized mixing bowl and toss with olive oil and red wine vinegar. Gently stir in pomegranate seeds (reserving a few), mint and parsley. Season with pepper.
To serve, sprinkle top of salad with feta and garnish with remaining pomegranate seeds. Serve with salt for additional seasoning, if needed. The need for salt will depend on the specific type of feta you buy. If the feta is very salty, little to no additional seasoning will be needed.
Note: Serves up to six as a side dish.
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