Pomegranate and roasted chickpeas salad

This salad is easy and quick to make, it is super colorful and irresistibly crunchy. It is a meal in itself, but you can also use it as a side-dish.

Ingredients:

200 gr of fresh watercress

2 cups of crispy roasted chickpeas (seasoned with salt, piri-piri, sweet pepper and black pepper)

1/2 pomegranate

1/2 cup of walnuts

1/2 cup. pistachios

1 bunch of parsley

2 Tbsp of olive oil

1 Tbsp of balsamic vinegar

salt and black pepper to taste

Instructions:

- Wash the watercress and drain it well. Then, place the watercress in a bowl.

- Cut the pomegranate in half and extract the seeds from one of the halves. Add the seeds to the bowl that contains the watercress.

- Add the crispy roasted chickpeas to the bowl.

- Cut the walnuts and the pistachios roughly and put them in the bowl.

- Chop the parsley and add it to the salad.

- Season with olive oil, balsamic vinegar, salt and pepper.

- Mix everything very well and it's ready to serve!

Instructions for roasted chickpeas:

- Preheat the oven to 180ºC (356ºF).

- Dry the cooked chickpeas (canned chickpeas or cooked at home) very well with a kitchen towel.

- Place the chickpeas in a tray lined with parchment paper and bake for 30 minutes.

- Remove the tray from the oven. Season with salt, piri-piri, sweet pepper and black pepper. Add 3 tablespoons of olive oil to the chickpeas and mix well with your hands.

- Take the chickpeas back to the oven for another 30 minutes.

- Let it cool.

Enjoy! :)