Refreshing Pomegranate Chickpea Salad
This Refreshing Pomegranate Chickpea Salad is a beautiful blend of sweet, savory, and tangy — bursting with colorful ingredients like juicy pomegranate seeds, creamy feta, crisp cucumber, and protein-rich chickpeas. Tossed with fresh herbs, crunchy pumpkin seeds, and a zesty lemon-olive oil dressing, it’s a perfect light meal or side dish that’s as satisfying as it is refreshing. Whether you’re prepping ahead for the week or assembling a quick lunch, this salad is a delicious way to eat the rainbow and nourish your body.
Prep Time: 10 minutes Cook Time: 0 minutes
Yield: 4 servings Serving Size: 1 1/4 cups
Ingredients:
- 1 cup pomegranate seeds
- 1 cup chickpeas, drained and rinsed, no salt added
- 1/2 cup cucumber, diced
- 1/2 cup red onion, diced
- 2 tbsp. mint, chopped
- 2 tbsp. cilantro, chopped
- 1/4 cup reduced-fat feta, crumbled
- 2 cups lightly packed arugula
- 1/4 cup pumpkin seeds, toasted
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- Salt and pepper to taste
Directions:
- In a large bowl, combine the pomegranate seeds, chickpeas, cucumber, red onion, mint, cilantro, feta, pumpkin seeds, olive oil, lemon juice, salt, and pepper. Toss gently to mix.
- Place a bed of arugula (about 1/2 cup per serving) on individual plates or bowls.
- Spoon the chickpea-pomegranate mixture evenly over the arugula.
- Serve immediately or store the chickpea-pomegranate mixture in an airtight container in the fridge for up to 4–5 days. Add arugula just before serving to keep it fresh. Enjoy this vibrant, nutrient-packed salad as a light meal or side dish!
Tips and Tricks:
- Toss them with a splash of olive oil, lemon juice, and a pinch of cumin or smoked paprika about 30 minutes before mixing. This adds depth and flavor.
- Make mason jar salads with arugula at the top and the chickpea-pomegranate mix at the bottom. Shake to serve!
- Add a quick splash of lemon juice or a few fresh herbs before serving leftovers to brighten the flavors.
Nutrition Facts:
