Serving a salad in winter? Well, the weather in Cape Town is still warm enough to eat salads and this chickpea salad with pea shoots, peppers, pomegranates and feta is absolutely delicious and I am sure you would want to serve it in any season. The salad must be served at room temperature and is great to serve on its own as a vegetarian dish or as a side dish with some grilled lamb chops.
This is a healthy, all in one dish, and very easy to prepare. The chickpeas provide protein; the sweet peppers provide some crunch and the pea shoots add some great flavour. The pomegranates bring a bit of sweetness and the feta provides some saltiness, making the combined dish an array of tastes. I’m sure this dish would become a firm favourite in your recipe repertoire for many years to come.
My family prefer this salad as is but I have served it before with simple vinaigrette, made with 60ml olive oil, 60ml lime (or lemon) juice, 5ml Dijon mustard and 10ml sumac. Mix all the ingredients together and serve on the side. You can find sumac, a purple-red spice from most supermarkets.
Serve this chickpea salad on meatless Mondays and spend more time with your family, fiends and pets. This salad can be prepared the day before serving. Keep in the fridge and take out 30 minutes before serving.
- 2 x 400g tins chickpeas, drained
- ½ a red onion, finely sliced
- 1 large sweet yellow pepper, seeded and cubed
- 180ml pomegranate seeds
- 100g feta cheese, crumbled
- 10g pea shoots
- salt and pepper to taste
- Mix all the ingredients together.
- Let the salad stand for 15 to 30 minutes.
- Season with salt and pepper and serve at room temperature.