Hello dear friends! I am going to keep this brief because I am in Toronto spending time with my family (and learning how to drive) and it is just too nice to spend much time on my computer :)
Last night my mom and I held our annual seder at her house with some of our closest friends. It's a night I look forward to all year, not just for the amazing food and good laughs, but also for the opportunity to spend time with some of my favourite and closest humans. We reflect on spring, on the years past, on almost 20 years of friendship (which is saying a lot since I am only 22), sing songs out of key, and fill our glasses over and over (to the fourth cup!).
Every year brings new faces, stories, and ideas, but it is always a time that feels comforting and familiar. Each place and new face at the table is fully welcomed and incorporated into our traditions. It is a truly beautiful night.
This chickpea and pomegrante salad is another tradition. It's been passed down in the family from my mom's cousin Rosalie, to my mom, and finally to me, and has long been a staple at potlucks, large dinners, and family gatherings. The simple combination of creamy chickpeas, tart and juicy pomegranates, and fresh cilantro is one of my favourites. I look forward to it every time I come home. It almost feels strange to post it here because it is such a staple in our family, but one of my favourite things is sharing those simple, homey recipes that actually get made over and over again. I hope that this dish shows up at your next family gathering or potluck, and that your friends and family enjoy it as much as we do ♥ ♥ ♥
chickpea & pomegranate salad
Serves 6 - 8
I used cooked from scratch chickpeas in this recipe, which is definitely the best way to go. However, you can totally use canned chickpeas and it will still be delicious.
- 4 cups chickpeas, cooked
- Seeds from 1 1/2 pomegranates
- 1 bunch cilantro, washed and roughly chopped
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 tbsp maple syrup or honey
- 2 cloves garlic, minced
- 1/4 tsp salt
- pepper to taste
In a large mixing bowl toss together the chickpeas, pomegranate seeds, and chopped cilantro.
In a jar or glass measuring cup whisk together the olive oil, lemon juice, maple syrup, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine. You might not need all of the dressing, so taste as you go. This salad keeps well in the friedge for up to three days.