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Pomegranate, Toasted Pitta & Chickpea Salad
This fresh, colourful salad is the ideal summer recipe. Equal parts creamy, spicy and sweet, it makes for an easy lunch or speedy side dish that’s brimming with textures and flavours.
👥 4 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
📝 Preparation Steps
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.
lemon1
3
Pile the chickpea mixture into the middle of the yoghurt and finish with a sprinkling of chopped mint leaves and pomegranate seeds.
pomegranate seeds1.8 oz
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