This quick and easy potato salad bursts with Lebanese-inspired flavours.
We tossed cucumber, tomatoes, pomegranate, chickpeas with a spicy lemon dressing — simple, yet delicious.
Simmer the potatoes in a pot of water for 12 minutes. Then, rinse, peel, and slice them into chunks.
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Next, shred the lettuce, slice the cucumber, halve the cherry tomatoes, and thinly chop the red peppers. Quarter the pomegranate, pull out the seeds, and discard the white pith.
For the salad dressing, mix the oil with lemon juice, lemon zest, allspice, ground fenugreek, salt, and pepper.
In a bowl, combine the vegetables with chickpeas, pomegranate, chopped mint and parsley. Pour in the dressing and mix well.