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Pomegranate and rocket salad with hummus

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!
5 from 53 votes
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Prep Time :10 minutes
Total Time :10 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Servings :1

Equipment

  • Paring knife.
  • Chopping board.
  • Large plate.

Ingredients
  

  • 40 g or a large handful rocket leaves.
  • 20 g or a small handful of parsley.
  • 6-8 baby plum tomatoes.
  • ½ cup (70g) cucumber.
  • ¼ of a small red onion.
  • 2 tablespoons sprouted chickpeas.
  • a handful of green olives.
  • 1 heaping tablespoon pomegranate seeds.
  • 2 tablespoons hummus.
  • 2 teaspoons extra virgin olive oil.
  • ½ a lemon.
  • Salt & pepper to taste.

Instructions
 

  • 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.