If you are on side dish duty for an upcoming event or you want to impress your guests, this salad is as beautiful as it is delicious.

Between peeling, chopping and assembling, it does not take more than 15 minutes. Well worth it if you ask, minimal prep, maximum taste. You can even prep the salad the night before and the dressing in a separate bowl to mix it in last minute. No reason not to try.

Now let’s talk about pomegranate. Not only does it add color but also crunchy bits of sweetness + it is full of antioxidants. If you don’t like feta you could use goat cheese or olives to add this salty twist or just leave it out!

Festive chickpea salad (serves 4) :

• 400g chickpeas
• 1/4 red onion
• 1/2 pomegranate
• 85g feta cheese
• 1 handful parsley
• 6-8 mint leaves
• 3 tbsp oil
• 1 tbsp apple cider vinegar
• 1 tsp mustard
• 1 tsp honey
• Salt and pepper

Chop your onion and herbs finely. Add in a large bowl the rinsed chickpeas, onion, herbs, crumbled feta cheese and pomegranate seeds. Mix.

In a small bowl, make the dressing. Mix together oil, vinegar, mustard, honey, salt and pepper. Don’t mix it in the salad too long before serving, it will taste better.