Herby Chickpea Salad

Packed with crunchy cucumber, peppery rocket, sweet bursts of pomegranate, and a medley of fresh herbs, this salad brings colour and texture to every bite. Lightly toasted sunflower seeds add a satisfying crunch, while a zesty lemon-garlic dressing ties it all together. Perfect as a light lunch, side dish, or a refreshing addition to any picnic or mezze spread, this salad is easy to make and full of feel-good ingredients.

Ingredients:

• 1 jar or can of chickpeas, drained and rinsed
• 1/2  cucumber, diced
• 1/4 red onion, finely diced
• 50g rocket
• pomegranate seeds
• sunflower seeds, lightly toasted
• handful fresh parsley, finely chopped
• handful fresh mint, finely chopped
• handful fresh coriander, finely chopped
  

Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice (or more to taste)
• 1 tsp red wine vinegar
• 1 garlic clove, minced
• Salt to taste

Method

1. Make the dressing by whisking together olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper in a small bowl.
2. Place the chickpeas, cucumber, rocket, pomegranate seeds, red onion, sunflower seeds and herbs in your serving bowl. 
3. Add dressing and toss well to coat everything.