Red Cabbage Pomegranate Salad
This Red Cabbage Pomegranate Salad with olives and chickpeas is full of vibrant colors, textures, and flavors, making it the perfect side dish or light meal.
Ingredients
- 1 ½ cup red cabbage shreded
- 1 can chickpeas
- ½ cup chopped green olives
- 1 whole pomegranate deseeded
- ⅓ cup chopped fresh parsley
- ¾ cup toasted sunflower seeds
Dressing
- 2 tbsp olive oil
- 1 tbsp maple syrup
- ½ of one lemon juice
- 1 tbsp pomegranate syrup
- 1 tbsp sumac
- ½ tsp salt
Instructions
- In a large mixing bowl, combine shredded red cabbage, pomegranate seeds chopped parsley, chickpeas, and sliced olives.
- If you're adding sunflower seeds, toast them in a dry pan over medium heat until golden and fragrant. Let them cool before adding to the salad to keep them crunchy. Add to the salad bowl
- Whisk together olive oil, lemon juice, maple syrup, pomeganate syrup salt, and sumac in a small bowl until smooth and emulsified.
- Pour the dressing over the salad and toss everything together to ensure an even coating. You can serve this salad immediately or let it sit for 10-15 minutes to allow the flavors to meld.