Gently separate and wash the endive leaves. Set aside to dry.
In a large mixing bowl, combine the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.
In a jar or small bowl whisk the olive oil, balsamic, lemon juice, mustard, salt and pepper. Pour the vinaigrette over the salad and toss to combine. You can do this ahead and refrigerate for a few hours to allow the flavors to develop.
Arrange endive cups on a tray and fill each with several tablespoons or so of salad, depending on size of cups. Sprinkle with fresh pomegranate arils or drizzle with reduced balsamic for a festive presentation. Serve immediately with chilled Grenache Rosé for a delicious appetizer.