Pomegranate and Za’atar Roasted Chickpea Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A Middle Eastern-inspired salad with crispy roasted chickpeas spiced with za’atar, fresh pomegranate seeds, and a lemon-tahini dressing. This middle eastern-inspired salads (vegetarian) ready in about 35 minutes pairs drained and rinsed canned chickpeas, olive oil, za’atar spice blend 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

• 2 cups, drained and rinsed canned chickpeas
• 2 tbsp olive oil
• 1 tbsp za’atar spice blend
• 1/2 cup pomegranate seeds
• 4 cups mixed salad greens
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 tbsp water
• 1, minced garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat your oven to 400°F. Pat dry 2 cups drained and rinsed canned chickpeas with paper towels to remove excess moisture.
2. Step 2: Toss the chickpeas with 2 tablespoons olive oil and 1 tablespoon za’atar spice blend in a bowl until evenly coated. Spread them out on a baking sheet in a single layer.
3. Step 3: Roast the chickpeas for 25 minutes, shaking the pan halfway through, until crispy and fragrant. Remove from oven and let cool slightly.
4. Step 4: Meanwhile, whisk together 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 2 tablespoons water, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until smooth and creamy.
5. Step 5: In a large salad bowl, combine 4 cups mixed salad greens, roasted chickpeas, and 1/2 cup fresh pomegranate seeds. Drizzle the tahini dressing over the salad and toss lightly to coat before serving.