Thursday, November 15, 2012

Chickpea and Pomegranate Salad



Chickpea and Pomegranate Salad

2 cans of chickpeas
2 pomegranates
1 large cucumber
1 Golden Delicious Apple
2 Tbsp chopped shallot

Tahini Sauce

1 1/2 Tbsp Tahini
1 Tbsp Olive Oil
1/2 Tbsp Agave nectar
1 tsp balsamic vinegar
1 tsp lime juice
1/2 tsp liquid smoke (gluten free)

First, you must bravely undertake de-seeding your pomegranates. I wish I could positively assure you that this will be easy but pomegranates are a tough unforgiving fruit. How I muster through is by cutting the pomegranates in halves then quarters swiping the seeds into a bowl. You will find many hidden seeds by pulling back the fruit (the white fleshy part). You will never manage to collect all the seeds so accept your fate and get as many of those little suckers as you can. I got about 3/4 to 1 cup full.

Next, drain your chickpeas and finely chop the cucumbers, apple, and shallot. Throw all these into a bowl with your pomegranate seeds.

For the Tahini Sauce, simply mix all the sauce ingredients together in a small bowl. Once your sauce mixture is smooth transfer into your chickpea bowl and stir. That's it!

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