Chickpea Tomato Cucumber Salad
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.25 cups cooked chickpeas
- 3/4 cup diced tomato
- 2/3 cup diced cucumber
- 1/2 cup diced celery
- 1/4 cup pomegranate arils
- 3 tablespoons olive oil
- 2.5 teaspoons red wine vinegar
- 2 teaspoons maple syrup
- 1 large garlic clove (minced)
- 10-15 basil leaves (finely chopped, I used small basil leaves)
- salt (to taste)
- black pepper (to taste)
Method
- To a large bowl, add chickpeas, tomato, cucumber, celery and pomegranate arils. Set aside.
- To a mason jar (or any other bowl) add olive oil, red wine vinegar, maple syrup, minced garlic, chopped basil leaves, salt and pepper. Shake the jar to combine the dressing or use a whisk if using a bowl.
- Pour dressing over the salad, toss to combine.
- Keep in refrigerator for 2 hours for the flavors to blend in.
- Serve chilled and enjoy.