Chickpea Salad Recipe – Pomegranate & Lemon Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Chickpea Salad Recipe – Pomegranate & Lemon Indian Side Dish

Introduction

Hey everyone! I’m so excited to share this super simple, incredibly refreshing chickpea salad with you. It’s become a bit of a staple in my kitchen, especially during warmer months. Honestly, it’s one of those recipes I first whipped up when I was craving something light, healthy, and bursting with flavor – and it’s been a hit ever since! It’s perfect as a quick lunch, a vibrant side dish, or even a light snack. Let’s get cooking!

Why You’ll Love This Recipe

This chickpea salad isn’t just delicious; it’s seriously easy to make. It comes together in about 15 minutes, making it ideal for busy weeknights. Plus, it’s packed with protein and fiber, keeping you feeling full and satisfied. The combination of tangy lemon, sweet pomegranate, and fresh herbs is just chef’s kiss – a little party in your mouth! It’s a wonderful way to enjoy a taste of India with a healthy twist.

Ingredients

Here’s what you’ll need to make this vibrant salad:

• 1/4 cup chopped onions
• 5-6 cherry tomatoes, halved
• 1/4 cup chopped baby cucumber
• 1/4 cup grated carrots
• 1/2 cup boiled chickpeas (about 150g)
• 1/4 cup pomegranate seeds
• 2 tablespoons chopped cilantro (fresh coriander leaves)
• 1/4 teaspoon salt (about 1.5g)
• 1/4 teaspoon black pepper (about 0.5g)
• 1 tablespoon lemon juice (about 15ml)
• 1 tablespoon olive oil (about 15ml)

Ingredient Notes

A few little things that make this salad extra special! Using really fresh produce makes a huge difference. Look for firm, bright red tomatoes and crisp cucumbers.

I always use a good quality extra virgin olive oil – it adds such a lovely richness. And the pomegranate seeds? They’re a little burst of sweetness and a regional Indian favorite! They add a beautiful texture and a touch of festive flair. Don’t skimp on the cilantro either; it really brightens everything up. If you’re using canned chickpeas, make sure to rinse and drain them well.

Step-By-Step Instructions

Alright, let’s make some magic!

1. First, grab a large mixing bowl. This gives you plenty of room to toss everything together without making a mess.
2. Add in your chopped onions, halved cherry tomatoes, chopped baby cucumber, and grated carrots.
3. Now, toss in the star of the show – the boiled chickpeas! They’re the protein powerhouse of this salad.
4. Sprinkle in the vibrant pomegranate seeds and the fresh, chopped cilantro. The colors are already looking amazing, right?
5. Finally, season with salt, black pepper, lemon juice, and olive oil. Gently toss everything together until it’s nicely combined. Don’t overmix, you want to keep those tomatoes and cucumbers from getting mushy!
6. Serve immediately and enjoy!

Expert Tips

• For a more intense flavor, let the salad sit for about 10 minutes before serving. This allows the flavors to meld together beautifully.
• Don’t be afraid to adjust the seasoning to your liking. A little extra lemon juice can really brighten things up!
• If you’re short on time, you can use pre-cut vegetables. Just make sure they’re fresh.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: My friend, Priya, loves a little kick in her salad. Add a finely chopped green chili (or a pinch of chili flakes) for some heat.
• Festival Adaptation: During Navratri, we often eat light, fruit and veggie-based snacks. This salad is perfect for that! It’s light, flavorful, and fits right into the festive spirit.

Serving Suggestions

This chickpea salad is incredibly versatile. You can enjoy it:

• As a standalone light lunch or snack.
• As a side dish with grilled chicken, fish, or paneer tikka.
• Served with warm pita bread or naan for a more substantial meal.
• Scooped up with veggie sticks for a healthy appetizer.

Storage Instructions

This salad is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the vegetables may release some liquid as it sits, so it might be a little less crisp.

FAQs

• Is this salad best served immediately? Yes, it’s definitely at its best when served fresh. But leftovers are still tasty!
• Can I use canned chickpeas? Absolutely! Just make sure to rinse and drain them well.
• What other vegetables can I add? Feel free to get creative! Diced bell peppers, chopped celery, or even some corn would be delicious additions.
• Can I make this ahead of time? You can chop the vegetables ahead of time and store them separately. But I recommend assembling the salad just before serving to keep it fresh and crisp.
• What dressing variations can I try? A little tahini, a drizzle of balsamic glaze, or a sprinkle of chaat masala would all be fantastic!