Chilled Chickpea Salad with Pomegranate Cucumber & Sumac Dressing
This refreshing no-cook Mediterranean salad combines creamy chickpeas, sweet-tart pomegranate seeds, crisp cucumbers, red onion, fresh herbs, and a zesty lemon-sumac vinaigrette. Light, protein-rich, and ridiculously flavorful, it’s perfect as a main or side.
⏱ Time:
- Prep: 15 minutes
- Chill: 10–15 minutes (optional)
- Total: 15–25 minutes
- (No cooking needed!)
Ingredients
For the salad:
1½ cups cooked or canned chickpeas (rinsed & drained)
½ cup pomegranate seeds
½ cup cucumber, diced
¼ cup red onion or scallions, finely sliced
¼ cup chopped fresh parsley
2 tbsp chopped mint or cilantro
Optional: ¼ cup crumbled feta
Optional: A handful of arugula or baby spinach
For the lemon-sumac vinaigrette:
2 tbsp olive oil
1 tbsp lemon juice
½ tsp sumac (or more to taste)
½ tsp honey or maple syrup
Salt & pepper to taste
Optional: pinch of chili flakes
Instructions:
1. Make the vinaigrette:
In a small bowl, whisk olive oil, lemon juice, sumac, honey, salt, and pepper.
2. Toss the salad:
In a large bowl, combine chickpeas, pomegranate seeds, cucumber, onion, and herbs.
Pour over the dressing and toss gently.
3. Finish and chill:
Add feta and arugula if using.
Chill for 10–15 minutes before serving for best flavor.
Tips:
- Add a spoonful of labneh or Greek yogurt on the side for creamy contrast.
- Toss in chopped roasted almonds or walnuts for crunch.
- Use this as a filling for lettuce cups or pita wraps!
❓ Frequently asked questions FAQ:
Q: Don’t have sumac?
Use a mix of lemon zest + a pinch of paprika for a close flavor match.
Q: Can I make this ahead?
Yes — just add greens and feta right before serving for best texture.
Nutritional Value
Calories: ~310
Protein: 11g
Carbs: 32g
Fat: 14g
Fiber: 7g
Sodium: 5g