This nutrient-rich seasonal salad with fresh peppery rocket leaves, juicy grapes, pomegranate, and roasted chickpeas takes minutes to prepare. The generous splash of olive oil and balsamic vinegar brings out all the great veggie flavors.
What does rocket leaves taste like?
Rocket leaves, also known as arugula, are tender and bite-sized with a tangy flavor. They are a delicious pairing to fatty ingredients such as Feta cheese and olive oil.
How to remove the seeds from a pomegranate
Slice the pomegranate in half, hold one half, cut side down and whack the pomegranate hard with a wooden spoon. Repeat until all the seeds have fallen into the bowl.
This is a healthy, vibrant and flavorful salad ready in just a few minutes!
Prep. Time: 15 min
2 x 400g canned chickpeas
450g cherry tomatoes, halved
½ cup pomegranate seeds
1 cup purple grapes, halved
1 medium red onion, halved, thinly sliced
200g baby rocket leaves
150g reduced fat feta, crumbled
1/4 cup balsamic vinegar
2 tablespoons olive oil
1. Prepare fruit and vegetables. Rinse and drain chickpeas.
2. In large bowl, combine the chickpeas, cherry tomatoes, grapes, pomegranate, onion, and rocket leaves. Serve on a large salad plate and sprinkle with feta. In a small bowl, combine the balsamic vinegar and oil. Pour over the salad and toss to combine.
If you try this recipe, leave a comment and let me know what you think! And don’t forget to snap a pic and tag it #felichiccuisine on instagram!
To eat is a necessity, but to eat intelligently is an art.― François de la Rochefoucauld