Chickpea Feta Salad with Pomegranate

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A refreshing Middle Eastern salad with chickpeas, feta, and a tangy pomegranate-olive oil dressing. This middle eastern-inspired salads (vegetarian, gluten-free) ready in about 10 minutes pairs chickpeas, feta cheese, pomegranate seeds into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) drained chickpeas
• 1/2 cup crumbled feta cheese
• 1/4 cup pomegranate seeds
• 1 medium cucumber
• 1/4 cup thinly sliced red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 cup chopped mint leaves
• 1/2 tsp salt

Instructions

1. Step 1: In a large bowl, combine chickpeas, feta, cucumber, red onion, and pomegranate seeds. Gently toss to mix.
2. Step 2: In a small bowl, whisk olive oil, lemon juice, salt, and 1 tbsp water until emulsified. Add mint leaves and stir to combine.
3. Step 3: Pour dressing over salad and toss until well coated. Let sit for 10 minutes to allow flavors to meld.
4. Step 4: Serve chilled, garnished with additional pomegranate seeds and mint leaves.