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🥗 Caramelized Chickpea Salad with Pomegranate

210 kcal · 20 min · 4 servings

Ingredients

• 300 g chickpeas (cooked)
• 0.5 bunch mint
• 0.5 bunch parsley
• 1 onion(s), red
• 2 carrot(s)
• 1 pomegranate
• 1 lemon(s)
• 1 tbsp honey
• olive oil
• 1 tbsp cumin powder
• salt and pepper

Instructions

1. 1. Slice the red onion into thin strips.
2. 2. Slice the carrots into long strips as well.
3. 3. Heat some olive oil in a pan.
4. 4. Add the onions, carrots, and cumin to the pan.
5. 5. Sauté the vegetables briefly.
6. 6. Stir the honey into the mixture.
7. 7. Continue frying until the honey caramelizes.
8. 8. Cook the vegetables until the carrots are soft but still firm to the bite.
9. 9. If the vegetables become too dry, add a small splash of water.
10. 10. Add the chickpeas to the pan.
11. 11. Season the mixture with olive oil, lemon juice, salt, and pepper.
12. 12. Slice the fresh herbs into thin strips.
13. 13. Mix the herbs with the chickpeas and pomegranate seeds.

Nutrition per serving

• kcal: 210
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 30 g