Cumin-Spiced Chickpea Salad with Pomegranate Arils

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant chickpea salad with warm cumin notes, fresh pomegranate, and crisp vegetables for a refreshing lunch. This mediterranean-inspired salads ready in about 20 minutes pairs (15 oz) cans chickpeas, pomegranate arils, red onion 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 350 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

• 2 (15 oz) cans chickpeas
• 1 cup pomegranate arils
• 1/4 cup red onion
• 1/2 cup cucumber
• 1/4 cup fresh parsley
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Drain and rinse 2 (15 oz) cans chickpeas thoroughly, then combine in a large bowl with 1/4 cup finely diced red onion, 1/2 cup diced cucumber, and 1/4 cup chopped parsley.
2. Step 2: Whisk together 2 tbsp lemon juice, 3 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour dressing over chickpea mixture and toss gently until evenly coated; fold in 1 cup pomegranate arils just before serving.