Chickpea Salad with Pomegranate Molasses



  • 170g dried chickpeas
  • 4 capia peppers
  • ½ bunch of chervil
  • 2 scallions
  • 2 tablespoons olive oil
  • 2 tablespoons pomegranate molasses (sugar-free)
  • Juice of one lemon
  • 1 tablespoon sesame seeds
  • Salt and black pepper
  1. Roast the sesame seeds
  2. Grill the capia peppers 4 to 5 minutes until beginning to soften, peel and finely chop them
  3. Finely chop the chervil
  4. Boil the chickpeas that you have soaked overnight
  5. Finely chop the scallions
  6. Mix the chickpeas, chervil, scallions and capia peppers in a large bowl
  7. Mix the roasted sesame seeds, lemon juice, salt, black pepper, olive oil and pomegranate molasses to prepare the sauce. Before serving, pour the sauce into
  8. the salad and mix again

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