Recipes
Middle Eastern Salad
![Lime-Sorbet](https://vaalia.com.au/wp-content/uploads/2015/07/middle-eastern1.jpg)
![](https://vaalia.com.au/wp-content/themes/vaalia2/images/people.png)
4-6 People
![](https://vaalia.com.au/wp-content/themes/vaalia2/images/minutes.png)
20 minutes
Ingredients
- 2 400g cans of chickpeas, drained and rinsed
- 2 garlic cloves, finely diced
- 1 red onion, roughly diced
- 1 lemon, juice and zest
- ⅓ cup pistachios, chopped roughly
- 2 cups spinach
- ⅓ cup pomegranate seeds
- 2 tbsp pomegranate molasses
- 1 tsp honey
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp cinnamon
- 1 tsp cayenne pepper
- ½ cup olive oil
- ½ cup Vaalia Natural Yoghurt
- ¼ cup continental parsley, chopped finely
- 1 tbsp mint, chopped finely
- Salt and pepper to season
Directions
- In a bowl, combine the chickpeas, onion, garlic, lemon juice and rind, olive oil and spices. Mix thoroughly and set aside.
- In a serving bowl, mix together chickpeas with spinach, mint and parsley. Top with dollops of Vaalia Natural Yoghurt and pistachios.
- To finish, mix together the pomegranate molasses and honey in a bowl then drizzle over the salad.