Quick and Easy Pomegranate Salad with Chickpeas: Time-Saving Kitchen Tips

Instant Pot for Quick, Tender Chickpeas for Pomegranate Salad

If you’re using dried chickpeas for your salad, the Instant Pot is the way to go! Simply rinse your dried chickpeas, add water (about 4 cups for 1 cup of dried chickpeas), and cook on high pressure for 35-40 minutes. After a quick pressure release, you’ll have perfectly cooked, tender chickpeas ready for your Pomegranate Salad.

Air Fryer for Crispy Chickpeas to Enhance Your Salad Texture

For a unique twist, use your Air Fryer to make crispy chickpeas. Toss canned or pre-cooked chickpeas with olive oil, salt, and your favorite seasonings. Air fry at 375°F for 12-15 minutes, shaking the basket halfway through

Slow Cooker for Easy Chickpeas and Pomegranate Salad Prep

If you're preparing the salad ahead of time, use your Slow Cooker to cook chickpeas with minimal effort. Add dried chickpeas and water (about 4 cups of water per 1 cup of dried chickpeas) and cook on low for 6-8 hours or on high for 3-4 hours.

Tips and Suggestions on Pomegranate Salad and Chickpeas

Choose fresh pomegranates for the juiciest seeds

Pick pomegranates that feel heavy for their size and have a smooth, slightly shiny skin. Cut them open and remove the seeds carefully to avoid any bitterness from the pith.

Season your chickpeas with robust flavors

Season chickpeas with spices like cumin, garlic, or turmeric to enhance their flavor. Roasting them will bring out their nuttiness and complement the sweetness of the pomegranate.

Add leafy greens for extra freshness

Mix your salad with greens such as spinach, arugula, or baby kale for an extra layer of freshness and color. They create a nice contrast with the sweet-tart pomegranate seeds and savory chickpeas.

Dress with a tangy balsamic vinaigrette

A tangy balsamic vinaigrette or lemon vinaigrette will bring brightness to the salad, balancing the richness of the chickpeas and the sweetness of the pomegranate seeds.

Top with crunchy nuts or seeds

To add a satisfying crunch to your salad, top it with roasted nuts like almonds, pistachios, or sunflower seeds. These add both texture and flavor, making the salad more exciting.

Serve with a side of whole grains for added nutrition

Pair your salad with quinoa, farro, or couscous to add more fiber and protein, making the dish more filling and nutritious.

Classic Pomegranate Salad and Chickpeas Recipe

                        Ingredients
                        2 cups seaweed (dried or fresh)
1 avocado, sliced
1 cup pomegranate seeds
1 can chickpeas, drained and rinsed
1 cup cherry tomatoes, sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped scallions
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp tamari or soy sauce
1 tbsp honey
Salt and pepper to taste

                    

                        Instructions
                        If you're using dried seaweed, soak it in water for about 5-10 minutes until it becomes
                                plump. Drain the seaweed and rinse it under cold water.
In a large mixing bowl, gently combine the seaweed, avocado, pomegranate seeds,
                                chickpeas, cherry tomatoes, cilantro, mint, and scallions.
In a small bowl, whisk together the olive oil, lemon juice, tamari or soy sauce, honey,
                                salt, and pepper to make the dressing.
Pour the dressing over the salad mixture and toss gently to coat everything evenly.
Serve immediately and enjoy!

                    

Cooking Time

Preparation Time 20 min

Cook Time 10 min

Total time 30 min

                        Nutrition Facts
                        Calories: 450
Total Fat: 28g
Total Carbohydrates: 43g
Fiber: 14g
Sugar: 18g
Protein: 12g
Sodium: 640mg

                    

Pomegranate Salad and Chickpeas