Chickpea Pomegranate Salad
Fresh, healthy chickpea pomegranate salad with Mediterranean flavors. Ready in 10 minutes with simple ingredients. Perfect for meal prep!
Servings: 4 servings
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 to 1 cup Greek Feta cheese crumbled
- Optional: 1 jalapeño pepper with or without the seeds, finely chopped
For the dressing:
- Juice of one 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!
Notes
How should I store leftovers?
Store the salad in an airtight container in the fridge and enjoy within 2–3 days for the best taste and texture.
Can I freeze it?
No, freezing isn’t recommended—the fresh herbs and tomatoes won’t hold up well after thawing.
Can I make the salad without the pomegranate seeds?
Yes absolutely!