Pomegranate and Chickpea Salad
Yield: 4 people
Ingredients
- 2 cups chickpeas/garbanzo beans cooked and drained
- 1 cup pomegranate arils
- 1 lemon juiced and zested (keep juice and zest separate)
- ¼ cup cilantro stems finely chopped (reserve leaves for other use)
- ¼ cup olive oil
- 2 tsp. pul biber or Aleppo pepper you can sub with paprika
- 1 tsp sea salt or more, to taste
Instructions
- Place all ingredients in a large bowl, reserving ½ of the lemon zest, and toss gently to blend all ingredients well.
- Transfer to a serving bowl and adorn with remaining lemon zest. Sprinkle with pul biber.