Chickpea Pomegranate Salad

 

Salads may not have such an autumnal presence like summer does however this bejewelled salad, due to the pomegranate arils looking like scattered gems, may change that or certainly give you a seasonal transitional feel. It's crunchy and hearty and is wonderful spooned over rustic toast with a handful of arugula wildly placed on top.

Chickpea Pomegranate Salad

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1 cup pomegranate arils

1 can (540ml) chickpeas, rinsed and drained

1/2 cup diced cucumber 

1/2 cup diced red onion

2 tablespoons chopped cilantro

2 tablespoons olive oil

1 tablespoon lemon juice

salt and pepper to taste

Open the can of chickpeas and empty into a fine mesh sieve. Rinse with cold water and allow to drain. In the meantime dice the cucumber and red onion, chop the cilantro and prepare the pomegranate arils, see notes below. Once the chickpeas are completely drained assemble the salad.

In a large bowl combine the pomegranate arils, chickpeas, diced cucumber, diced red onion. Add the chopped cilantro, olive oil, lemon juice and salt and pepper and lightly toss to coat.

  

Notes:  Two methods on how to remove pomegranate arils:

1. Cut the pom in half then submerge it in a bowl filled with water. Pick out the seeds allowing them to sink to the bottom of the bowl and discard the membrane and rind which floats to the top. Strain the seeds. 

2. Cut the pomegranate in half through the equator, then hold it over a bowl of water, cut side down. With a wooden spoon, smack the skin assertively and repeatedly and watch the seeds hail down.