Pomegranate Rocket Chickpea Hummus Salad
Juliette | Flourishing Kitchen
A light and lemony chickpea salad with fresh rocket and pops of sweet, tart pomegranate seeds. Filled with diced cucumber, tomatoes, olives, herbs with a scoop of rich and creamy hummus to the side. Bursting with flavour!
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Prep Time : 10 minutes mins
Total Time : 10 minutes mins
Course: Main Course, Salad
Cuisine: Mediterranean
Paring knife.
Chopping board.
Large plate.
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Roughly chop the parsley, then mix with the rocket leaves and lay onto a plate, leaving a little space to one side for the hummus.
Spread the hummus onto your plate, in the space provided, next to the salad.
Half the baby plum tomatoes lengthways and dice the cucumber. Finely slice the red onion.
Top the salad greens with cucumber, tomatoes, chickpeas, onion, olives and pomegranate seeds.
Drizzle a little olive oil and a little squeeze of lemon over the whole salad to serve. Add salt & pepper to taste.