This tasty salad is full of the goodness of chickpeas with aromatic flavours.
- Combine all ingredients in a bowl. Season with salt and pepper. Stir. Cover. Stand for 15 minutes. Serve with fish.
Chickpea and herb salad
- 3/4 cup drained canned chickpeas
- 1 1/2 cups flat-leaf parsley, chopped
- 1/2 cup mint leaves, roughly chopped
- 1 small red onion, halved, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- 2 tbsp pomegranate juice
- 1 1/2 tbsp olive oil
- 1/4 tsp ground cumin
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