Fresh Chickpea Pomegranate Salad for Bright Bites (Print Version)

Chickpea Pomegranate Salad: My favorite vibrant, zesty, and crunchy recipe. This satisfying, easy-to-make meal is perfect for quick, wholesome flavor.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegan, Gluten-Free

# Ingredients:

→ Hearty Base

01 - 1 (15-ounce) can chickpeas, rinsed and drained
02 - 1 English cucumber, diced
03 - 1 red bell pepper, diced
04 - 1/4 red onion, thinly sliced

→ Fresh & Tangy Stars

05 - 1 large pomegranate, arils removed
06 - 1/4 cup fresh mint, chopped
07 - 1/4 cup fresh parsley, chopped

→ Zesty Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 clove garlic, minced
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon salt (or to taste)
13 - 1/4 teaspoon black pepper (or to taste)

# Instructions:

01 - First things first, let's get those veggies ready for our vibrant salad. Drain and rinse your chickpeas really well under cold water. I usually do this in a colander and give them a good shake. Then, finely dice your cucumber and red bell pepper. Slice the red onion super thin; remember, if it's too strong for you, a quick soak in cold water can mellow it out. I often forget this step, oops, and then regret it later!
02 - This is where things can get a little wild, but don't worry! Cut your pomegranate in half. Over a large bowl of water, gently break apart the halves and use your fingers to loosen the arils (the seeds). They'll sink to the bottom, and the white pith will float. It’s a messy job, but honestly, it’s the best way to avoid a red-splattered kitchen, a mistake I learned the hard way more than once! Drain the arils once separated.
03 - Grab your fresh mint and parsley. Give them a good wash and then finely chop them. I'm a big believer in fresh herbs; they bring so much vibrant flavor to this dish. Don't be shy here; a generous amount makes all the difference. I love how the kitchen smells when I'm chopping these – so fresh and alive!
04 - In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, ground cumin, salt, and black pepper. Give it a good taste and adjust seasonings if needed. Sometimes I add a tiny pinch of red pepper flakes for a little kick – don't be afraid to experiment! This dressing really brings the whole salad together, so make it zing!
05 - In a large mixing bowl, gently combine the rinsed chickpeas, diced cucumber, red bell pepper, thin red onion slices, pomegranate arils, chopped mint, and parsley. It's such a pretty sight as all those colors come together, honestly. Try not to overmix; we want those beautiful arils to stay intact and pop!
06 - Pour the zesty dressing over the salad ingredients. Toss everything gently until well coated. I usually let this Chickpea Pomegranate Salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld and develop, making it even more delicious. It’s hard to wait, but so worth it for that depth of flavor!

# Notes:

01 - Always rinse canned chickpeas thoroughly for better flavor and texture.
02 - For best results, store dressing separately if making ahead to prevent sogginess.
03 - Fresh lemon juice is key; avoid bottled for that authentic bright zing.
04 - Adding crumbled feta or toasted nuts can elevate the salad's texture and flavor.

# Equipment Needed:

01 - Cutting board
02 - sharp knife
03 - large mixing bowl
04 - small whisk
05 - colander

# Nutrition (Per Serving):

Calories: 280
Total Fat: 12g
Total Carbohydrate: 35g
Protein: 9g

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