LIGHT & FRESH POMEGRANATE TABOULI

Serve with oven roasted pittas, crackers, tortillas chips - anything that has a bit of a crunch!!!!

SUPER FRESH!! This took me no time to whip up and it was gone in a few minutes, it’s that good!!!
Serves 2

Ingredients:

• 400g chickpeas, drained

• 1 red capsicum, finely diced

• 3 sticks celery, finely diced

• 3/4 cup cherry tomatoes, quartered

• 1/2 red onion, finely diced

• 1/2 cup parsley, finely chopped

• 1/2 cup mint, finely chopped

• 1/2 pomegranate, seeds removed

• 2 tbsp olive oil

• 1/2 lemon, juice squeezed

• 3/4 cup Greek/natural yoghurt

• 1/4 cup hummus

• Salt

• Pepper

Method:

1. In a large bowl: add the chickpeas, capsicum, celery, cherry tomatoes, red onion, parsley and mint. Mix well. Drizzle the olive oil and lemon juice. Combine.

2. For the yoghurt: Mix together the yoghurt & hummus. Season well.

3. Smear the yoghurt on a plate (on one side). Add the chickpea mix to the plate, with some sitting over the yoghurt. Sprinkle over the pomegranate seeds and drizzle a little more olive oil. Enjoy!!