You will need:

• 1/2 cup garbanzo beans
• 6 cups pure water
• 1 fresh pomegranate
• 2 cups watercress leaves
• 1 tbsp toasted pine nuts
• Rock salt to taste (optional)
• 1/2 tsp black pepper
• 1 tsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
  

Wash the garbanzos and soak them in hot water for about an hour. Add the water and cook until tender. Drain.

Wash the watercress thoroughly by rinsing it several times. Drain.

Heat one tablespoon olive oil in a skillet. Add the watercress and stir for a couple of minutes until wilted. Remove from heat.

Slit open the pomegranate and carefully extract the juicy seed sacs.

To make the dressing, briskly whisk together the remaining olive oil, lemon juice, salt and pepper.

Combine the watercress, garbanzos and pomegranate in a salad bowl. Drizzle the dressing over the salad and stir to mix.

Garnish with the toasted pine nuts.

(Serves 2)