Feed your appetite for cooking with Penguin’s expert authors
Indian Chickpea and Pomegranate Salad
From the book
Vegan on the Go: Fast, Easy, Affordable – Anytime, Anywhere
Easy, budget-friendly vegan lunch ideas
Fresh and nutritious plant-based recipes
Delicious vegan snacks and treats
Buy From
Introduction from Jérôme Eckmeier
A brand-new way to use this wonderful, tart-sweet fruit. The pomegranate seeds are combined exquisitely with chickpeas and an Indian-style mint and yogurt dressing. A valuable addition to any vegan lunchbox!
Ingredients
Method
1. To make the salad, trim the spring onion and slice into fine rings. Remove the seeds from the pepper, then cut into thin strips. Peel and finely chop the onion and ginger. Remove the seeds from the pomegranate. Tip the chickpeas into a sieve and rinse with cold water before leaving to drain. Put all the prepared ingredients into a bowl.
2. For the dressing, mix together the yogurt, mint, salt, pepper, cumin, garam masala, and sugar. Add the dressing to the salad in the bowl and carefully mix together. Toast the pine nuts in a dry pan until golden brown. Pack up the salad and pine nuts separately to take with you, or just combine them ahead of time.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.