- 240g tinned chickpeas
- 8 tbsp pomegranate seeds
- 5 tbsp fresh coriander, chopped
- 3 tbsp red onion, chopped
- 100g cucumber, quartered and sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Combine all salad ingredients in a large bowl.
- In a separate bowl, combine all dressing ingredients, and mix with the salad right before serving.