Easy Chickpea Tomato & Cucumber Salad with pomegranates. Topped with a simple dressing made of olive oil, vinegar, maple, fresh basil and garlic, you only need 15 minutes to make this salad. Vegan & gluten-free.
10-15basil leavesfinely chopped, I used small basil leaves
black pepperto taste
To a large bowl, add chickpeas, tomato, cucumber, celery and pomegranate arils. Set aside.
To a mason jar (or any other bowl) add olive oil, red wine vinegar, maple syrup, minced garlic, chopped basil leaves, salt and pepper. Shake the jar to combine the dressing or use a whisk if using a bowl.
Pour dressing over the salad, toss to combine.
Keep in refrigerator for 2 hours for the flavors to blend in.