Oriental Chickpea Salad with Pomegranate Seeds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), waxy
- 275 g chickpeas, canned (approx. 400 can)
- 1 pomegranate
- 1 onion (s), red
- 5 tablespoon lemon juice, freshly squeezed
- 4 tablespoon oil, neutral
- 1 ½ teaspoon cumin powder
- 2 teaspoons spices (Chaat Masala)
- salt
- 2 tablespoon mint, chopped
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them in boiling water for 20-25 minutes, not too soft. Drain, let cool, peel and cut into cubes.
- Rinse the chickpeas with cold water and drain. Break open the pomegranate, break out the red seeds. Peel the onion and cut into rings. Mix together lemon juice, oil, spices, salt and mint and mix with the other ingredients. Let it steep for 1 hour and serve cool.
- If you don`t have Chaat Masala on hand and don`t want to buy it separately, you can leave it out. From our own experience, the recipe is very popular with guests, as it is something different and tastes freshly oriental.
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