Chickpea and Pomegranate Salad

Ingredients

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• Chickpeas Chickpeas 300g 1 & 1/2 cups
• Pomegranate Pomegranate 1/4 1/4
• Fresh Parsley Fresh Parsley bunch bunch
• For the dip:
• Tahini Tahini 2 tbsp 2 tbsp
• Lime Lime juice of 1 juice of 1
• Table Salt Table Salt pinch pinch
• Agave Nectar Agave Nectar 1 tsp 1 tsp
• Edible Flowers Edible Flowers small handful small handful

Instructions

1. 1.*Pre-soak the chickpeas the night before cooking*
2. 2.Add a saucepan of water to the stove and boil the chickpeas for 30 minutes or until they soften. Once cooked, remove from the heat to cool down.
3. 3.Cut the pomegranate and extract the seeds. Wash and fine chop the parsley.
4. 4.For the dip: Use a small bowl to blend the tahini with the freshly squeezed lime juice, agave nectar and salt.
5. 5.In a serving bowl, mix the dip with the drained chickpeas, pomegranate seeds, parsley and a sprinkling of edible flowers.

Nutritional Information

• Calories:
  172
• Fat:
  7g
• Sodium:
  229mg
• Carbs:
  24g
• Sugar:
  3g
• Protein:
  6g