If your salad contains a lot of small, chopped ingredients, swap your fork for a large spoon (seriously!). You can scoop everything up in one bite.
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- yield:
- Four 1 serving
- total time:
- twenty five minutes
- Calories/serve:
- 377
material
- 1/2
small red onion, finely chopped
- 1 1 teaspoon
ground cumin
- 1 1 teaspoon
Sumac
- 2 tablespoon.
Add 2 teaspoons of red wine vinegar and divide.
-
kosher salt and pepper
- 2
15.5 oz can of chickpeas (rinsed)
- 2 tablespoon.
pomegranate molasses
- 1 1 teaspoon
dijon mustard
- 1/4 c.
canola oil cup
- 2
Hats Romaine (10 oz), chopped
- 2
Slice the Persian cucumber lengthwise into quarters and chop finely.
- 3/4 c.
flat leaf parsley leaves
- 1/4 c.
mint leaves
- 12 Oz.
grape tomatoes, cut in half
direction
-
- step 1In a large bowl, combine onion, cumin, sumac, 2 tablespoons vinegar, and 1/2 teaspoon salt. Add chickpeas and coarsely mash. Set aside.
- step 2In a small bowl, whisk together pomegranate molasses, Dijon, remaining 2 teaspoons vinegar, and 1/4 teaspoon each salt and pepper. Slowly stir in the oil until completely combined.
- step 3Toss romaine, cucumber, parsley, and mint in a large bowl. Serve topped with tomatoes and chickpeas. Drizzle with vinaigrette.
nutrition (Per serving): Approximately 377 calories, 18g fat (1.5g saturated salt), 0mg cholic acid, 721mg sodium, 48g carbohydrates, 11g fiber, 11.5g sugar (3.5g added sugar), 12g pro.
Why can you trust Women’s Health? WH Kitchen’s team of food experts develops, refines and cross-tests each recipe before it’s ready (which means every recipe is made and tasted at least twice) your kitchen.
Joy (she/her) is an assistant food editor on the food team, where she develops and tests recipes for articles such as Good Housekeeping, Women’s Health, Women’s Day, Prevention, Country Living, and more. We guarantee both taste and accuracy before being published in the title. After graduating from the University of Chicago with a degree in political science, she enrolled in pastry school and pursued her passion for food by working at her dream New York restaurant, Gramercy Tavern. ) made a decision. Before joining the GH Her team, Joy helped shoot cookbooks and editorials, ran a micro-her bakery on Instagram, worked as a freelance writer and developer, and worked for Eater, Food52, Simply Recipes, Food Network, and more. A signed article was published. Joy has a special fondness for croissants and tiramisu, and is always looking for the next cafe to explore in the city (a never-ending journey!).
