Živý jarně-letní salát, který spojuje bílkovinami bohatou cizrnu a sladký zelený hrášek s okurkou a granátovým jablkem. Svěží máta a petržel dodají každému soustu šmrnc a pikantně květinový ibiškový dresink, vyvážený medem, citronem a extra panenským olivovým olejem, vše krásně propojí. Lehký, barevný a hotový za pár minut.
Chickpea & Pea Salad with Hibiscus Yogurt Dressing
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
International
Servings
2
Prep Time
10 minutes
A vibrant spring-summer salad that combines protein-rich chickpeas and sweet green peas with cucumber and pomegranate. Fresh mint and parsley to brighten every bite, while a tangy-floral hibiscus dressing — balanced with honey, lemon, and extra vi...
Author:Rebecca
Ingredients
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165g cooked or canned chickpeas (drained & rinsed)
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75g green peas (fresh or thawed frozen)
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Handful of pea shoots
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80g pomegranate seeds
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100g cucumber, diced
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40g red onion, chopped
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Fresh herbs (mint and parsley)
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1 tsp hibiscus powder
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2 tbsp olive oil
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Juice of ½ lemon
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1 tsp honey
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Pinch of salt and black pepper
Directions
In a small bowl, whisk all dressing ingredients until smooth (it will turn a vibrant pink).
Spoon the hibiscus dressing onto a plate or shallow bowl and spread it out evenly to form a base layer.
In a separate bowl, lightly combine chickpeas, peas, cucumber, onion, and pomegranate.
Pile the salad mixture on top of the dressing, keeping it centred so the pink layer is visible around the edges.
Scatter fresh herbs over the top.
Finish with a light drizzle of olive oil or a squeeze of lemon if desired. Serve immediately.
