Chickpea and Pomegranate Salad 4.000

Deb Lindsey for The Washington Post

Jan 29, 2018

This bright and easy salad makes a nice lunch, with color and crunch.

It's cost-effective to buy a whole pomegranate and harvest its seeds, instead of buying the seeds separately. We like to cut the fruit horizontally in half, and, working with one half at a time, hold it in hand cut side down over a bowl of water in the sink. Use a wooden spoon to whack the skin hard enough that you can feel the seeds falling out, through your fingers and into the water. (Any white pith that also falls will float to the top, to be easily discarded.)

To read the accompanying story, see: To escape the winter blues, try seeing red — pomegranate red.

Make Ahead: The dressing can be refrigerated for up to 2 days in advance. The salad can be refrigerated for up to 3 days.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 1 cup plain, instant couscous
  • 1 cup boiling water
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 to 3 tablespoons pomegranate molasses
  • 3 tablespoons fresh lemon juice (from 1 lemon)
  • 3 tablespoons extra-virgin olive oil
  • One 14-ounce can no-salt-added chickpeas (about 1 3/4 cups), drained and rinsed
  • 1 cup pomegranate seeds (arils; from 1 fresh pomegranate)
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley

Directions

Combine the couscous, boiling water and 1/4 teaspoon each of the salt and pepper in a large bowl. Stir and cover tightly with plastic wrap; let sit for 10 minutes, until the liquid is absorbed. Uncover and fluff with a fork.

Meanwhile, whisk together the garlic, pomegranate molasses (to taste), lemon juice and oil in a liquid measuring cup to form an emulsified dressing.

When ready to serve, add the chickpeas, pomegranate seeds, mint, parsley and the remaining 1/4 teaspoon each salt and pepper to the couscous, then pour the dressing over and toss to incorporate.

Rate it

Recipe Source

Adapted from the Heidelberg Pastry Shoppe in Arlington, Va.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.