Christmas Salad

Tim’s cousin made this salad for a family function a few months ago and I tried to recreate it at home not long ago.   I kick myself for not getting the exact recipe from her because I know there is something different about the way she made it.  I can’t quite put my finger on exactly what it is though.  For one thing, I know she soaked dry chickpeas, but I went ahead and used canned.  In any case, it is still delicious.   I’ll caution that you start small on the amount of onion that you use.  I have found that a little bit of raw onion goes a very long way.

Instead of a salad, I could see this used like a relish for grilled or roasted meat such as pork tenderloin.  And I could also see it used as a salsa.  With the addition of chopped tomato it would be fantastic scooped up with tortilla chips.

Named for the red and green colors, it is a beautiful salad any time of year that pomegranates are in season.  Not just at Christmas time.

Christmas Salad

1 can chickpeas, drained and rinsed

seeds from one large pomegranate

1/2 of a small red onion, very finely chopped {or less}

bunch of cilantro, chopped {about 1/4 cup}

juice of one lime

s & p to taste

1 tsp cumin or to taste

drizzle of extra virgin olive oil {about 2-3 tablespoons)

Directions:

Combine everything in a large bowl and allow flavors to meld for 1 hour before serving.

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