Directions

  1. Toast almonds in a large skillet over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  2. Toss salad, carrots, tomatoes, cauliflower, pita chips, cucumber, chickpeas and salt in a large bowl; serve sprinkled with pomegranate arils and almonds. Makes about 8¾ cups.

Tips & Tricks

To crush pita chips, place in a large zip-tight plastic bag; seal bag, pressing out excess air. Use a rolling pin or flat side of meat mallet to coarsely crush the chips.