Creamy, crunchy, sweet & spicy ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
Access 1500+ more recipes as a Deliciously Ella Member. Join now | | Under 10 ingredients. A lot of deliciousness. |
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Under 10 ingredients. A whole lot of deliciousness. | | Summer is salad season, but no one wants soggy lettuce. For a truly delicious salad, focus on texture on colour, and the best place to start is with this Pomegranate, Toasted Pitta & Chickpea Salad. Creamy, spicy and sweet, with crunchy toasted pitta and crisp pomegranate seeds, it's the perfect easy lunch or side dish for any summer occasion. | | Summer is salad season, but no one wants soggy lettuce. For a truly delicious salad, focus on texture on colour, and the best place to start is with this Pomegranate, Toasted Pitta & Chickpea Salad. Creamy, spicy and sweet, with crunchy toasted pitta and crisp pomegranate seeds, it's the perfect easy lunch or side dish for any summer occasion. |
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SERVES: 4 TIME: 15 minutes INGREDIENTS 1 x 400g tin chickpeas, drained and rinsed
50g almonds
2 pittas, cut into bite-sized chunks
1 tablespoon olive oil
1 tablespoon harissa paste
1 lemon, juiced and zested ½ pot coconut yoghurt 1 handful of mint leaves, roughly chopped
50g pomegranate seeds
pinch of sea salt & black pepper
| | METHOD 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.
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.
3. Pile the chickpea mixture into the middle of the yoghurt and finish with a sprinkling of chopped mint leaves and pomegranate seeds. | | | | SERVES: 4 TIME: 15 minutes INGREDIENTS 1 x 400g tin chickpeas, drained and rinsed
50g almonds
2 pittas, cut into bite-sized chunks
1 tablespoon olive oil
1 tablespoon harissa paste
1 lemon, juiced and zested ½ pot coconut yoghurt 1 handful of mint leaves, roughly chopped
50g pomegranate seeds
pinch of sea salt & black pepper
| | METHOD 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. 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. 3. Pile the chickpea mixture into the middle of the yoghurt and finish with a sprinkling of chopped mint leaves and pomegranate seeds. | | |
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