ngredients
Salad:
1 bunch fresh parsley, stems trimmed at the end
1 bunch fresh cilantro, stems trimmed at the end
1 large bunch fresh mint, leaves picked off
1 large bunch fresh basil, stems trimmed at the end
2 (13 oz / 390 mL) cans of chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
1 tsp kosher salt
1 1/2 tsp garam masala
1 tsp Aleppo pepper
1 tsp granulated garlic
Seeds from 2 pomegranates
1/2 cup pine nuts or walnuts, lightly toasted
Dressing:
Zest and juice of 1 lemon
1 tsp kosher salt
1 tablespoons honey
1/2 cup + 2 tbsp extra virgin olive oil
Instructions:
Preheat the oven to 425°F (220°C). Drain, rinse, and pat the chickpeas dry with a paper towel, then spread them on a parchment paper lined sheet tray. Drizzle with 1/4 cup olive oil, and sprinkle with salt, garam masala, Aleppo pepper, and granulated garlic. Toss well to coat. Roast in the oven for 20-25 minutes, until crispy and golden brown, stirring halfway through. Remove and let cool once golden
Wash and dry the parsley, cilantro, mint, and basil. Remove the leaves from the mint stem and the basil stem but keep the stems for the parsley and cilantro. Finely chop all the herbs and place in a large salad bowl.
In a small bowl, whisk together the lemon zest, lemon juice, honey, salt, and olive oil until well combined.
Add the crispy chickpeas, pomegranate seeds, and toasted pine nuts (or walnuts) to the herbs. Drizzle with the dressing and gently toss to combine, ensuring everything is well coated. Add more olive oil if needed.
