Mediterranean Chickpea and Almond Salad with Pomegranate Seeds

This Mediterranean-inspired chickpea salad is a refreshing and flavorful side dish or light lunch. The chickpeas provide protein and fiber, while the almonds add a nutty crunch. The pomegranate seeds add a pop of sweetness and color, and the fresh herbs brighten up the dish. This salad is easy to make and can be served immediately or refrigerated for later.

This salad was inspired by a trip to the Mediterranean coast. I was particularly taken with the vibrant flavors of the local cuisine, and I wanted to create a dish that would capture some of that essence. This salad is my attempt to do just that. It's a simple dish, but it's packed with flavor and freshness.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup dried chickpeas, soaked overnight and cooked
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup chopped almonds
• 1/4 cup pomegranate seeds

Instructions

1. In a large bowl, combine the chickpeas, olive oil, lemon juice, red onion, parsley, mint, almonds, and pomegranate seeds.
2. Toss to coat.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for later.

Why It Works

• The combination of chickpeas, almonds, and pomegranate seeds provides a nice balance of protein, fiber, and sweetness.
• The fresh herbs add a bright and refreshing flavor to the salad.
• The olive oil and lemon juice help to dress the salad and bring all of the flavors together.