Description

Elevate your dining experience with this Vibrant Pomegranate Chickpea Salad, a colorful blend of chickpeas, juicy pomegranate seeds, fresh vegetables, and a zesty dressing. Bursting with flavor and nutrients, this salad is perfect for any occasion—whether as a refreshing side dish or a wholesome main course. With minimal preparation and maximum taste, indulge in the essence of summer all year round.

Ingredients

Scale

1 can (15 oz) chickpeas, rinsed and drained
1 cup pomegranate seeds
1 cup cucumber, diced
1 cup red bell pepper, diced
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 tbsp lemon juice (freshly squeezed)
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Prepare your ingredients by rinsing the chickpeas and chopping the cucumber, red bell pepper, red onion, and parsley into small pieces.
In a large bowl, combine chickpeas, pomegranate seeds, cucumber, red bell pepper, red onion, and parsley. Gently toss until evenly distributed.
In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
Pour the dressing over the salad mixture and toss again until everything is well coated.
Taste and adjust seasoning if necessary before serving.

Nutrition

Serving Size: 1 cup (200g)
Calories: 220
Sugar: 6g
Sodium: 330mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg

Keywords: For added creaminess and nutrition, include diced avocado just before serving. Let the salad chill in the refrigerator for about an hour for enhanced flavor. Substitute cooked quinoa for added texture or protein.