Spiced roast chickpea and pomegranate salad

Spiced Roast Chickpea And Pomegranate Salad

This Middle Eastern-style salad is screaming with flavour and packed with plant protein and calcium from chickpeas and tahini! Just one serving of this salad contains 20g of protein, which assists in enhanced concentration, increased energy levels, supporting muscle/bone maintenance and preventing sugar cravings. This dish can be prepped the night before and taken to work in a container. For a more substantial meal, simple add your favourite protein on top—tempeh, halloumi, grilled chicken and fish are great!

Serves 4
Prep time: 30 minutes
Cooking time: 30 minutes

For the chickpeas:
• 1 can of chickpeas, drained and rinsed
• 1–2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chilli powder
• 1 teaspoon sea salt

For the salad:
• large bag baby spinach
• 2 diced Lebanese cucumbers
• 250–500g halved cherry tomatoes
• 1/3 cup chopped fresh mint
• seeds from 1 pomegranate

For the dressing:
• 1 cup lemon juice
• 1 cup tahini
• 1 teaspoon maple syrup
• 3 minced garlic cloves
• 1 teaspoon minced ginger
• 2 teaspoon sesame oil
• Salt and pepper to taste


1. Rinse and drain chickpeas, patting them dry with a tea towel. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared and lined baking tray, and roast in the oven for 25–30 minutes, then let cool.

2. Toss together all salad ingredients to combine. Set aside.  

3. Whisk all the dressing ingredients together and set aside.

4. Toss together salad and chickpeas.

5. Pour over dressing and toss until all combined. Enjoy!