This week we're bringing you this simple Chickpea Pomegranate Side Salad recipe, because who has time for laborious meals, especially over the holidays? Okay, maybe a couple of traditional ones but certainly not all.

Salad recipes that are loaded with nutrient-packed ingredients are all the rage right now. And for good reason. I love making them for potlucks and as a side dish for our big Christmas dinner. No oven involved. Easy prepping and clean up. Who doesn't want that? 

Pomegranates fit right into the season as they are bright and vibrant. The burst of flavor and crunch of the sweet pomegranates goes well with the chickpeas. Pomegranates are a great source of Vitamin C and K. Plus chickpeas add some plant-based protein for a satisfying meal. 

I've spent enough time talking... now let's get cooking. 

2 cans of chickpeas, drained
1 pomegranate 
1/2 cucumber
1/2 red onion
1/2 cup of parsley
2 tablespoon of balsamic reduction -- I used strawberry fig in the Nonna Pia's brand that's available at 
1 tablespoon of organic maple syrup
1/3 cup olive oil 
juice of 1/2 of a lime
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt


How to make it:

Combine all ingredients in a bowl and toss together. Add more balsamic reduction, salt or oil as needed to fit your palate. Pour into the bowl you intend on serving it in and place in the fridge to chill until you're ready to serve.

Bon appetit!

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