May 02, 2026 / In food , veggie / Tagged as: pomegranate, chickpea

Pomegranate and Chickpea Salad

Total Cook Time

15 minutes

Ingredients

  • 1 carrot, large
  • 1 pomegranate, shucked
  • 1 x 400g tin of chickpeas
  • handful of toasted almond flakes
  • 1 banana shallot (or 2 small ones), finely chopped and placed in a bowl of iced water for a few minutes
  • bunch of flat leaf parsley or coriander, chopped
  • 1 lemon, zest and 1/2 to all of juice
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon or ginger
  • salt & pepper
  • 4-5 tbsp olive oil

Method

  1. Place the grated carrot, pomegranate seeds, chickpeas, almonds, shallots and parsley in a medium bowl.
  2. Add the spiced citrus dressing.

Method - spiced citrus dressing

  • unwaxed lemon grated zest and juice of 1 small
  • ground cinnamon ½ tsp
  • ground cumin ½ tsp
  • olive or argan oil 4-5 tbsp
  • salt and black pepper
  • Whisk the dressing ingredients in a small bowl, season with salt and pepper, and taste.
  • If the dressing is too sharp, add a little sugar or honey to taste.
  • Dress the salad and chill it in the fridge for 1 hour or longer.

Note

This makes a great lunch or light supper, and can be kept for a day or so to be upcycled into a packed lunch.

Add grilled chicken, feta, labneh, mozzarella or queso fresco (or tahini and more nuts if you would like to keep it vegan).

Recipe by Signe Johansen. Has a book out called “Solo: The Joy of Cooking for One”.