Pomegranate, Toasted Pitta & Chickpea Salad
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 240g canned chickpeas
- handful of almonds
- 2 pittas
- 1 tablespoon olive oil
- 1 tablespoon harissa paste
- 1 lemon
- ½ pot coconut yoghurt
- 1 handful of mint leaves
- 1.8 oz pomegranate seeds
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 200°C fan / 425°F. Put the chickpeas, almonds and pitta onto a large flat baking sheet. Drizzle with oil and ½ tablespoon of harissa. Mix so everything is coated and bake for 15 minutes, tossing halfway through, until crisp and golden.
Step 2
Meanwhile, mix the lemon juice and zest with the yoghurt and season with salt and a good crack of black pepper. Spoon onto a large serving plate and swirl in the remaining ½ tablespoon of harissa.
Step 3
Pile the chickpea mixture into the middle of the yoghurt and finish with a sprinkling of chopped mint leaves and pomegranate seeds.
Step 4
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