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
- 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.
- Make ahead You can make this chickpea salad 24 hours in advance and store in the fridge. It’s ideal for lunches.
- Feed a crowd Feeding more than 2? Just multiply the ingredients – the recipe will still work.
Pomegranate, Feta and Chickpea Salad
A fresh, bright and zingy salad with chickpeas, pomegranate, feta and rocket and topped with a mint yoghurt.
Ingredients
- 400 grams tin of chickpeas
- 1 tablespoon olive oil
- 80 grams rocket leaves
- 80 grams pomegranate seeds
- 80 grams feta
- 100 ml Greek yoghurt
- 1 handful fresh mint leaves
Instructions
- 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!
Tried this recipe?Let us know how it was!
More delicious salad recipes to try:
- Chicken Nacho Salad
- Warm Roasted Chickpea Salad
- Quinoa and Lentil Salad
- Steak and Green Bean Salad
- Warm Beef and Lentil Salad
- Sweetcorn and Black Bean Salad
- Carrot, Watercress and Beetroot Salad
- Avocado, Bacon and Dolcelatte Salad
- Quinoa, Feta and Roasted Pepper Salad
- Asparagus and Green Bean Caesar Salad
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This looks amazing and such a treat! Thank you!
What a great idea for a salad! 🙂 I am loving this flavor combo.
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 🙂
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!
Love pomegranate and chickpea together so this seems like the perfect salad for me- thanks so much for this lovely, simple recipe!