Apple Pomegranate Chickpea Salad

Why You’ll Love This Salad

If you’re craving something fresh but still cozy and seasonal, this salad absolutely hits the spot. It’s got crunch, it’s got sweetness, it’s got zing, and every bite feels like a little celebration. From the crispy roasted chickpeas to the juicy apple and little bursts of pomegranate… yeah, this one’s a winner for holiday dinners, weekday lunches, and everything in between.

Plus, it comes together quickly and gives you that amazing combo of protein, fiber, and healthy fats that actually keeps you full.

Health Benefits

This salad isn’t just pretty — it’s packed with nutritional goodness:

 ✔ High in Plant-Based Protein

Chickpeas + walnuts + feta give you a balanced protein boost.

✔ Full of Fiber for Digestion

Chickpeas, apples, lettuce, and pomegranate support gut health and keep you satisfied longer.

✔ Anti-Inflammatory Ingredients

Garlic, lemon, nuts, and spices help reduce inflammation in the body.

✔ Heart-Healthy Fats

Walnuts and olive oil are rich in omega-3s and support brain + heart health.

✔ Antioxidant-Rich

Pomegranates and apples are loaded with vitamin C and polyphenols that support immunity — perfect for the colder months.

Apple Pomegranate Chickpea Salad 

Prep time: 10 min  Cook time: 30 min  Total time: 40 min  Serves: 2

Base Salad

·       113 g (1 box) mixed lettuce – any mix works

·       1 apple, sliced

·       ¼ red onion, thinly sliced

·       1 handful of walnuts, chopped

·       ½ cup pomegranate seeds

·       A sprinkle of feta

Crispy Roasted Chickpeas

·       2 cups cooked or canned chickpeas

·       1 tsp garlic powder

·       ½ tsp smoked paprika

·       ½ tsp cumin powder

·       Dash of cayenne pepper

·       ½ tsp salt (or to taste)

·       2 tbsp olive oil
Roast at 410°F (210°C) for 20-35 minutes, shaking halfway through.

Lemon-Mustard Dressing

·       1 tbsp lemon juice

·       1 tbsp olive oil

·       1 garlic clove, minced

·       1 tsp Dijon mustard

·       1 tbsp water

·       Salt & pepper to taste

 How to Make It

1.     Roast the chickpeas: Pat them dry, toss with oil and spices, spread on a baking sheet, and roast at 410°F for 20-35 minutes until crispy.

1.     Prep the salad: Add lettuce, diced apple, red onion, walnuts, and pomegranate to a large bowl.

2.     Make the dressing: Whisk together olive oil, lemon juice, garlic, Dijon mustard, water, salt, and pepper.

3.     Assemble: Toss the salad with dressing.

4.     Finish it off: Add warm crispy chickpeas and sprinkle with feta.

5.     Serve immediately for maximum crunch!

Nutrition Breakdown (Per Serving)

Recipe makes 2 servings

Approximate values per serving:

·       Calories: ~557

·       Protein: ~18 g

·       Fat: ~23–24 g

·       Fiber: ~16–17 g

·       Carbohydrates: ~55–60 g