Indian Chickpea and Pomegranate Salad

Indian Chickpea and Pomegranate Salad

            Once upon a time, vegetarian salads were described as just lettuce and tomatoes, as a side for “who orders that?” But thanks to food enthusiasts, these salads started to probe both our appetite and imagination, with veggies going from being a supporting act to the main event. Made of fresh, fibrous and nutritious ingredients tossed with flavoursome dressings, salads are as close to nature as our food can get and so they prove to be dear to heart health. The Indian chickpea and pomegranate salad recipe isn’t just for healthy eaters, but also for all those who love a burst of flavour.

SERVING: 2 Small
  • Spring Onion            :1
  • Red Pepper              :1/2
  • Onion                        :1/2
  • Fresh Root Ginger  :1/2
  • Pomegranate          :1/2
  • Chickpeas                :400g
  • Pine nuts                  :25g


For Dressing :

  • Soy Yogurt or other plant-based yogurts – 1 tbsp
  • Chopped Mint Leaves – 1 tbsp
  • Garam Masala – ½ tsp
  • Freshly Ground White Pepper – A pinch
  • Ground Cumin – A pinch
  • SugarA – Pinch



    1. To make the salad, trim the spring onion and slice into fine rings. Remove the seeds from the pepper, then cut into thin strips. Peel and finely chop the onion and ginger. Remove the seeds from the pomegranate. Tip the chickpeas into a sieve and rinse with cold water before leaving to drain. Put all the prepared ingredients into a bowl.
    2. For the dressing, mix together the yogurt, mint, salt, pepper, cumin, garam masala, and sugar. Add the dressing to the salad in the bowl and carefully mix together. Toast the pine nuts in a dry pan until golden brown. Pack up the salad and pine nuts separately to take with you, or just combine them ahead of time.


These are fireworks on a plate, not to be missed!