Whether you’re heading to the airport, the office, or just need something quick between errands, this salad travels like a pro. Plus, it’s packed with plant-based protein, fiber, and tons of flavor — no microwave required. This easy chickpea pomegranate salad comes together in minutes and makes the perfect healthy lunch or dinner.
If you love my recipes, share the joy and follow for more!
Why You’ll Love My Easy Chickpea Pomegranate Salad
✔ Perfect for meal prep – This chickpea salad holds up beautifully in the fridge for up to 3 days — no wilting, no sogginess.
✔ Nutritious & filling – Packed with plant-based protein, fiber, and healthy fats to keep you energized all day.
✔ Ready to eat – This Mediterranean salad tastes amazing cold, making it the ultimate grab-and-go healthy lunch.
Tips for the Best Chickpea Pomegranate Salad
✔ Use fresh herbs only – Don’t skimp here! Fresh cilantro, parsley, and mint bring this chickpea pomegranate salad to life — make sure they’re fresh and finely chopped.
✔ Add grains for a full meal – Mix in cooked quinoa, basmati rice, or wild rice to make this healthy salad even more filling and nutritious.
✔ Use canned chickpeas, but rinse well – A good rinse removes excess sodium and gives them a cleaner taste for the best chickpea salad results.
FAQs
Store the salad in an airtight container in the fridge and enjoy within 2–3 days for the best taste and texture.
No, freezing isn’t recommended—the fresh herbs and tomatoes won’t hold up well after thawing.
Yes absolutely!
More Recipes You’ll Love
One-Pan High-Protein Baked Oatmeal
Cheddar Jalapeño High-Protein Bites
Chickpea Pomegranate Salad
Description
Equipment
- Lemon squeezer optional
Ingredients
For the salad:
- 2 cans (15 oz each) chickpeas rinsed and drained
- 1/2 cup fresh pomegranate seeds
- 2 ripe tomatoes seedless and finely diced
- 1/2 cup fresh cilantro finely chopped
- 1/2 small white onion finely diced
- 3/4 – 1 cup Greek Feta cheese crumbled
- Optional: 1 jalapeño pepper with or without the seeds, finely chopped
For the dressing:
- Juice of 1 fresh lemon
- 1/4 cup olive oil
- 1/2 Teaspoon paprika
- salt and black pepper to taste
Instructions
- Prepare the chickpeas: Rinse and drain canned chickpeas thoroughly in a mesh strainer.
- Make the salad: In a large bowl, combine chickpeas, pomegranate seeds, diced tomatoes, cilantro, onion, and feta cheese.
- Add the dressing: Whisk together lemon juice, olive oil, paprika, salt, and pepper. Pour over the chickpea mixture.
- Toss everything together until well combined and adjust as needed— more salt, lemon juice, or spice to your preference.
- Enjoy immediately or chill for 30 minutes to let flavors meld. Serve cold or at room temperature.
- Store leftover chickpea pomegranate salad in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a few hours, making it perfect for meal prep!
so refreshing
ty