Chickpea with pomegranate and Vinaigrette
This hearty, flavor-packed salad brings together the earthy richness of mashed chickpeas, the tang of pomegranate molasses, and the crunch of fresh greens and herbs. It’s fresh, filling, and perfect as a light lunch or a stunning side dish.
Ingredients
½ small red onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground sumac
2 tablespoons + 2 teaspoons red wine vinegar, divided
Kosher salt and freshly ground black pepper
2 (15.5-ounce) cans chickpeas, rinsed and drained
2 tablespoons pomegranate molasses
1 teaspoon Dijon mustard
¼ cup canola oil
2 hearts romaine lettuce (about 10 oz), chopped
2 Persian cucumbers, quartered lengthwise and chopped
¾ cup fresh flat-leaf parsley leaves
¼ cup fresh mint leaves
12 ounces grape tomatoes, halved
Instructions
Step 1 – Season and Mash the Chickpeas
In a large bowl, mix together the red onion, cumin, sumac, 2 tablespoons of red wine vinegar, and ½ teaspoon salt. Add the chickpeas and use a fork or potato masher to roughly mash them, leaving some texture. Set aside.
Step 2 – Make the Vinaigrette
In a small bowl, whisk together the pomegranate molasses, Dijon mustard, remaining 2 teaspoons of red wine vinegar, and ¼ teaspoon each of salt and pepper. Slowly whisk in the canola oil until the dressing is fully emulsified and smooth.
Step 3 – Assemble the Salad
In a separate large bowl, toss together the chopped romaine, cucumber, parsley, and mint. Divide onto plates or a serving platter. Top with the mashed chickpeas and halved tomatoes. Drizzle generously with the vinaigrette just before serving.
- Pro Tip
For extra crunch and falafel flair, sprinkle the finished salad with toasted pita chips or roasted chickpeas. It adds texture and makes the salad even more satisfying!
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