Chickpea Salad

Chickpeas salad, fresh, light, healthy and delicious. Combined with tomato, cucumber, onion, peppers and pomegranate. The addition of lime produces a fine touch ethereal flavor on the palate.
Although the traditional Greek cuisine legumes consumed almost always in the form of soup, however, can be a delicious dish salad.
Beans, white or black-eyed peas, lentils, chickpeas mixed with various vegetables and flavorings, are very nutritious and hearty salads, which can replace a main meal.
This salad with chickpeas are an excellent choice for healthy meal vegetarians and not.
Try it!
work: 15′ time: 12h:15′ very easy:

Ingredients (2 servings)

  • 250 gr (8.8 oz) chickpeas
  • ½ pomegragate
  • 1 cucumber (small size)
  • 1 small onion, dry
  • 1 ripe tomato
  • ½ red pepper
  • 1 hot green pepper
  • ½ lime, juice and zest
  • 3 tbsp olive oil
  • 4-5 sprigs parsley
  • salt & pepper, freshly ground
In a bowl with lukewarm water and half a teaspoon of salt, put the chickpeas to soak overnight.
Peel, wash and chop all vegetables. Peel the tomatoes, remove the seeds and chop.
Cut the onion into very thin slices.
Peel the pomegranate. Wash and dry seeds.
Put the chickpeas to boil in clean water for 30 minutes or until well softened.
When you boil them, drain and place in a deep dish salad.
Leave them to cool slightly.
In salad bowl, add the chopped vegetables and stir…
…add pomegranate seeds, lime juice and zest. The olive oil…
…the salt and the freshly ground pepper.
Serve and enjoy!
Salad, kept unchanged the next day.
Carry comfortably in our workplace, locked in a small airtight container.