Coetzee Salad
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Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Lb. cooked chickpeas
  • A clean and shelled pomegranate
  • A medium-sized avocado cut into ½ inch cubes
  • 1 lemon
  • EVOO olive oil
  • 1 spoonful of brown sugar, maple syrup or other sweetener of your choice.
  • Pepper
  • Salt
Instructions
  1. For the base
  2. In a large bowl combine the well-drained chickpeas with avocado dices and pomegranate grains.
  3. For the vinaigrette
  4. In a jar with a lid, mix 2 tablespoons of lemon juice, 5 of oil, a spoonful of sugar or syrup, half a teaspoon of grated lemon peel, half a teaspoon of salt and pepper to taste.
  5. Close the lid and stir until the vinaigrette is silky.
  6. Add to the salad and mix well.
  7. Rectify with salt and pepper
  8. Garnish with lemon slices.
Culinary Tips
Add avocado and pomegranate according to your taste. If the avocados are very small, add another one.
The avocado must be at its point of ripeness. Neither too green nor too ripe. Dices should not disintegrate when incorporated into the salad and mixed.
Optionally you may add some chopped fresh mint leaves, it will enhance the freshness of the salad.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/coetzee-salad/