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Chickpea Pomegranate Greek Salad

  • Author: Tessa
  • Total Time: 15 mins
  • Yield: 4 to 6 servings 1x


Crossing classic Greek salad with herb-focused tabbouleh, and this might be the result. Chickpeas form a meaty, filling base and sweet, juicy pomegranate seeds punctuate every festive bite.


  • 3 C cooked chickpeas (2 15 oz. cans)
  • 1 1/2 C chopped cucumber (1/2 large English variety; seeded but not peeled)
  • 2 T olive oil
  • 1 T red wine vinegar (or lemon juice)
  • Seeds of 1 large pomegranate (this is how I do it)
  • 1/4 C finely chopped mint leaves
  • 1/4 C finely chopped parsley leaves (or basil, if in season)
  • 1/4 t ground black pepper
  • 1/2 C crumbled feta cheese (about 2 oz.)
  • Kosher salt


  1. Combine chickpeas and chopped cucumber in medium mixing bowl and toss with olive oil and red wine vinegar. Gently stir in pomegranate seeds (reserving a few), mint, and parsley. Season with pepper.
  2. To serve, sprinkle top of salad with feta and garnish with remaining pomegranate seeds.


The feta provides saltiness, depending on which type you use (I like Bulgarian feta the best). I serve the salad with salt nearby, but I don’t salt it in the serving dish.

The recipe is flexible–feel free to adjust proportions of herbs, feta, or pomegranate to your preference. The combination I use is fairly balanced and not too heavy on cheese.

Salad keeps a few days in the refrigerator as leftovers. If serving for dinner or at a party, make it the same day so the ingredients maintain their best texture.

  • Prep Time: 15 mins
  • Category: Side Dish
  • Cuisine: Gluten Free, Meatless