| Chickpea and herb salad with pomegranate molasses dressing |
| 250 g | cooked chickpeas |
| 1 bunch | flat-leaf parsley, roughly chopped |
| 1 bunch | mint, roughly chopped |
| 5 | shallots, green and white parts, chopped |
| 15 | cherry tomatoes, halved |
| sea salt |
| 2 tablespoons | olive oil |
| 2 tablespoons | lemon juice |
| 3 teaspoons | pomegranate molasses |
Make sure the chickpeas are quite tender - if you are using the pebbly litte tinned ones, simmer them for 10 minutes or so until they are a bit softer. Drain them, then toss in a bowl with the parsley, mint, shallots and tomatoes.
In a little jar, put the olive oil, lemon juice and pomegranate molasses. Shake well, then toss with the salad. Add salt or extra dressing to taste, and serve at once.
16 July 2003
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