Une salade printanière et estivale colorée qui combine des pois chiches riches en protéines et de doux petits pois verts avec du concombre et de la grenade. De la menthe fraîche et du persil pour égayer chaque bouchée, tandis qu'une vinaigrette acidulée et fleurie à l'hibiscus — équilibrée avec du miel, du citron et de l'huile d'olive extra vierge — lie le tout. Légère, colorée et prête en quelques minutes.
Chickpea & Pea Salad with Hibiscus Yogurt Dressing
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
165g cooked or canned chickpeas (drained & rinsed)
75g green peas (fresh or thawed frozen)
Handful of pea shoots
80g pomegranate seeds
100g cucumber, diced
40g red onion, chopped
Fresh herbs (mint and parsley)
1 tsp hibiscus powder
2 tbsp olive oil
Juice of ½ lemon
1 tsp honey
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.
