INDIAN CHICKPEA & POMEGRANATE SALAD
SERVES 2 MEDIUM PORTIONS
FOR THE SALAD
1 scallion
1/2 red pepper
1/2 onion
1/2 inch (1.5cm) piece of fresh ginger
1/2 pomegranate
2 1/2 cups (400 g) chickpeas
3 tbsp. pine nuts
FOR THE DRESSING
1 tbsp. soy yogurt, or other plant-based yogurt
1 tbsp. chopped mint leaves
1/2 tsp. sea salt
pinch of freshly ground white pepper
pinch of ground cumin
1/2 tsp. garam masala
pinch of sugar
NUTRITIONAL VALUES
Calories: 873kcal
Fat: 21.3g (1.9g S.Fat)
Carbs: 136.5g
Protein: 41.8g
Sugar: 30.8g
Sodium: 522mg
METHOD
Trim the scallions and slice them into fine rings to make the salad. Remove the seeds from the pepper before cutting it into thin strips. The onion and ginger should be peeled and finely chopped. Pomegranate seeds should be removed. Place the chickpeas in a colander and rinse with cold water before draining. In a mixing bowl, combine all the prepared ingredients.
To make the dressing, combine the yoghurt, mint, salt, pepper, cumin, garam masala, and sugar in a mixing bowl. Mix the dressing into the salad in the mixing bowl. In a dry pan, toast the pine nuts until golden brown. Pack the salad and pine nuts separately for travel or combine them ahead of time.
To make the dressing, combine the yoghurt, mint, salt, pepper, cumin, garam masala, and sugar in a mixing bowl. Mix the dressing into the salad in the mixing bowl. In a dry pan, toast the pine nuts until golden brown. Pack the salad and pine nuts separately for travel or combine them ahead of time.
