I am particularly fond of salads and for me the prime factor in a salad is -NUTRITION .For me salad has to be healthy and not loaded with calories. For this reason I do not like mayonnaise , cream or heavy dressings. At times for small get- together, I serve salads as STARTERS. This idea works well when there is heavy Indian meal as a main course.The guest are not full with heavy snacks and are able to do full justice to the main meal, which has been so painstakingly prepared.
This is a unique salad where I have used pomegranate juice for the dressing. In Syria pomegranate molasses are used which I have replaced with juice.
POMEGRANATE SPINACH CHICKPEAS SALAD
This salad is nutritional powerhouse as all the ingredients provide ample amount of minerals, vitamins, proteins etc. This is high in fibre and antioxidants. Above all it is GREAT IN TASTE too.
INGREDIENTS
- Spinach leaves, roughly torn-20 leaves approx.
- Boiled chickpeas( Kabuli chana)-1/2 cup
- Pomegranate seeds-1/2 cup
- Toasted white sesame seeds( safed til)-2 tbsp
For dressing
- Pomegranate juice-1/2 cup
- Honey-1tbsp
- Balsamic vinegar/malt vinegar-1tsp
- Olive oil- 1tbsp
- Salt- a pinch
METHOD
- Mix all ingredients for the dressing with the help of a wire whisk.
- Place torn spinach leaves on a platter.
- Spread boiled chickpeas as next layer.
- Now spread pomegranate seeds as a next layer.
- Drizzle dressing over it now.
- Sprinkle sesame seeds over it now.
NOTE -Spinach leaves should be fresh and remove stalks before using them.
- White pith of Pomegranate seeds should be removed be removed carefully.
- can be served as individual servings in small bowls, but for that finely shred spinach leaves,
-Spinach has salt content, so be careful while adding salt.
VARIATIONS- can add few more ingredients to make it more interesting.
- Feta cheese or crumbled cottage cheese/paneer
- Toasted walnut pieces
- Can use mixture of white and black seasame seeds
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