Funny story about pomegranates- my daughter once got an aril stuck in her nose. Yup, you read that right. She was 2 at the time, and lodged an aril up one of her nostrils. I tried to squeeze it out, but it kept inching further up her nose. I was scared of pushing it too far up, so I called my husband for help.
Long story short, he used my tweezers, while I held her in place, to carefully pull out said pomegranate seed. Now every time we see a pomegranate, we are reminded of that incident and it always makes us laugh (and cringe, lol).
Speaking of pomegranates, they are the special ingredient for this month’s Muslim Food Bloggers Challenge. This month’s objective was to share a recipe that utilizes pomegranates as one of its main ingredients.
I was excited when this month’s challenge was announced because my husband and I love snacking on pomegranates. Yes, removing their seeds can be annoying, but their sweet-tart flavor combination totally makes up for it. I was inspired by a lovely recipe shared by Rafeeda of The Big Sweet Tooth and came up with this gorgeous and delicious salad. It’s healthy and delicious, and would make the perfect addition to any spread! I can even see this being served during Ramadan for the break-fast meal (iftar)!
Chickpea Pomegranate Salad
- 1 cup pomegranate arils
- 1 cup chickpeas
- ½ cup diced cucumber
- ½ cup diced red onion
- 2 tablespoons chopped cilantro
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt, to taste
- Ground black pepper, to taste
In a large bowl, mix all ingredients. Salad is ready to be served.