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Pomegranate Cucumber Salad

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Salad, Side Dish

Ingredients
  

  • ½ a cucumber, chopped
  • ½ a pomegranate (about 2 oz of seeds)
  • 1 (15.5 oz) can chickpeas
  • juice from ½ a lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon grade A maple syrup
  • ¼ teaspoon salt
  • fresh parsley (for garnish, optional)

Instructions
 

  • Chop the cucumber into quarters and drain and rinse the chickpeas.
  • In a large bowl add the chickpeas, cucumber and pomegranate seeds. 
  • In a separate small bowl add the lemon juice, red wine vinegar, maple syrup and salt together. Whisk together.
  • Pour on top of the salad and mix together. Garnish with fresh parsley or lemon.