Super quick and easy, this colourful and delicious summer salad will surprise you with its flavour combinations – juicy pomegranate, crunchy peppers and soft chickpeas combine with sour lime, sharp mustard and sweet honey… and this is only the beginning…
For the salad
- 6 sweet colourful baby peppers
- 1 tin unsalted chickpeas
- 1 tin black beans
- 1 large pomegranate
- Handful of fresh curly parsley
For the dressing
- 2 limes; juiced / ~40ml lime juice
- 4tbsp olive oil
- 1tbsp Dijon mustard
- 1tbsp raw runny honey
First let’s prepare the dressing.
Pop all ingredients into salad dressing shaker and mix well.
Put aside and let it “marinate” for a bit.
Now, for the salad itself.
Open both the chickpeas and black beans and drain whatever liquid is in the tin, wash the beans well and then drain again to reduce liquids added to the salad.
Peel and deseed the pomegranate. Pop its fruits into the bowl you intend to mix the salad up in.
Wash and finely slice the baby peppers leaving them in rings.
Finely chop the handful of parsley stalks.
Finally add the drained beans.
Gently mix or toss all ingredients, add dressing to taste and enjoy!
If you are quick enough when dealing with the pomegranate this light meal shouldn’t take you more than 5 minutes to prepare! Lately I am finding that I am going totally mad for pomegranates but I am still searching for the perfect way to peel and de-seed them.
Just in case you are wondering, I didn’t forget about adding salt, pepper or any other spices; it’s just that they simply aren’t needed here. The ingredients and the dressing work together so perfectly that there really isn’t any need for additional flavours.