My friend introduced me to this recipe. It is a gorgeous salad. The original recipe is from Lambs, ears and honey. I changed some of the ingredients and quantities once again because I just cannot help myself. The end result was delicious. Oh and I promise my photos will get better with practice.
Ingredients
- 2 x 400gm cans chick peas drained, rinsed & strained
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dried cranberries
- Juice of 1 fresh lemon
- 70 ml olive oil
- 2 Tbsp soy sauce
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 1 Tbsp ground cinnamon
- Baby spinach leaves
- ¼ cup chopped parsley
- 200-300 grams Greek-style yoghurt
- Pomegranate molasses
- 1/2 Pomegranate
Method
Combine chick peas, onions, garlic, cranberries , spices and olive oil, lemon juice and soy sauce, 1/2 of the chopped parsley in a large bowl. Mix and leave in the fridge to marinate for several hours. Before serving pop pomegranate seeds into the mixture, toss. Serve with baby spinach leaves, pile the chick peas on the leaves, then dollop the yoghurt on top. Drizzle generously with pomegranate molasses then sprinkle with remaining parsley.
Pomegranate Molasses
