Pomegranate, Feta and Chickpea Salad
A fresh, bright and zingy salad with chickpeas, pomegranate, feta and rocket and topped with a mint yoghurt.
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Ingredients
- 400 grams tin of chickpeas
- 1 tablespoon olive oil
- 80 grams rocket leaves
- 80 grams pomegranate seeds
- 80 grams feta
- 100 ml Greek yoghurt
- 1 handful fresh mint leaves
Instructions
- Preheat the oven to 180 degrees Celsius.
- Drain the chickpeas then tip them onto a baking tray. Drizzle with the olive oil and a pinch of salt, then put in the oven for 10-15 minutes until just golden.
- Meanwhile, finely chop the mint and mix with the yoghurt in a small bowl.
- To serve, divide the rocket between two large dinner bowls. Top each bowl with half of the chickpeas, then sprinkle over the pomegranate seeds and crumble over the feta. Finally, spoon the yoghurt evenly between the two bowls. Enjoy!
