Pomegranate, Feta and Chickpea Salad

If you’re looking for a great salad for warm summer days, this is for you. This pomegranate, feta and chickpea salad with rocket and a mint yoghurt is as refreshing as it is delicious.

This is great as a main course in its own right (the recipe below serves two as a main), but it could also work as a fantastic side dish for a barbecue. Or you could top it with a piece of grilled chicken or fish. Up to you!

I roast the chickpeas in the oven for this salad. Just ten minutes completely transforms the texture of the chickpeas, and the flavour turns slightly nutty – it’s really good! Those little roasted chickpeas work so well with the sweet pops of pomegranate and salty feta. You’re going to love it.

Ingredients, Substitutions and Variations

  • Olive oil – for the chickpeas. You can use vegetable oil if needed.
  • Chickpeas – a tin of chickpeas is what you need here: you could use dried, but you’ll need to soak and cook them before roasting.
  • Rocket – I like the peppery taste of rocket here. You could also use watercress or spinach.
  • Pomegranate– pomegranate is the only fruit I buy prepared. Life is too short to pick out the seeds! But of course, if you want to, you feel free.
  • Feta – the saltiness and creaminess of feta is needed here – I wouldn’t substitute for any other cheese.
  • Greek yoghurt – plain Greek yoghurt is best for the mint yoghurt.
  • Fresh mint leaves – you won’t get the same result with dried.

Top Tips

  1. Keep an eye on your chickpeas

    They can burn quickly. You want to take them out of the oven when they have just turned golden.

  2. Make ahead

    You can make this chickpea salad 24 hours in advance and store in the fridge. It’s ideal for lunches.

  3. Feed a crowd

    Feeding more than 2? Just multiply the ingredients – the recipe will still work.

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Pomegranate, Feta and Chickpea Salad

Save This Recipe
Harriet Young
A fresh, bright and zingy salad with chickpeas, pomegranate, feta and rocket and topped with a mint yoghurt.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Salad
Cuisine Mediterranean
Servings 2 people


  • 400 g tin of chickpeas
  • 1 tbsp olive oil
  • 80 g rocket leaves
  • 80 g pomegranate seeds
  • 80 g feta
  • 100 ml Greek yoghurt
  • 1 handful fresh mint leaves


  • Preheat the oven to 180 degrees Celsius.
  • Drain the chickpeas then tip them onto a baking tray. Drizzle with the olive oil and a pinch of salt, then put in the oven for 10-15 minutes until just golden.
  • Meanwhile, finely chop the mint and mix with the yoghurt in a small bowl.
  • To serve, divide the rocket between two large dinner bowls. Top each bowl with half of the chickpeas, then sprinkle over the pomegranate seeds and crumble over the feta. Finally, spoon the yoghurt evenly between the two bowls. Enjoy!
Keyword chickpeas, feta, pomegranate, vegetarian

5 responses to “Pomegranate, Feta and Chickpea Salad”

  1. 5 stars
    Love pomegranate and chickpea together so this seems like the perfect salad for me- thanks so much for this lovely, simple recipe!

  2. 5 stars
    I was looking for a great salad for this summer and this chickpea salad was perfect! I love the taste that the pomegranate and feta add to this great salad!

  3. 5 stars
    Why have I never thought of adding pomegranate to salad before?? This salad is a new favorite for sure, thank you so much for sharing 🙂

  4. Carrie Robinson

    5 stars
    What a great idea for a salad! 🙂 I am loving this flavor combo.

  5. 5 stars
    This looks amazing and such a treat! Thank you!

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.