WOW!
This is a must make kind of salad. Fresh oven roasted seasoned chickpeas for the win.
The downside is getting the seeds out of the pomegranate without leaving a red splatter battlefield in the kitchen and on yourself.
I have never roasted chickpeas before. But I took the extra step and slipped every single one out of its waxy skin. The chickpeas are better to digest, when peeled.
Ingredients:
230 g chickpeas without the skin, 1/2 tsp Baharat seasoning, 1/4 tsp garlic powder, 1/4 tsp onion powder, salt, pepper, 1 tbsp olive oil
Put the chickpeas on baking paper and drizzle with oil. Bake at 180 C for 25 min. Mix the spices and sprinkle them over the chickpeas, bake for 10 min more.
3 clementines as salad, 2 clementines to juice
60 g lamb lettuce, 1/3 pomegranate seeded, 40 g hazelnuts chopped, 3 stalks parsley
Dressing:
2 tsp pomegranate syrup, clementine juice, 2 tbsp olive oil, 1 tbsp rose balsamic vinegar, salt, pepper
