Easy Chickpea Tomato & Cucumber Salad with pomegranates. Topped with a simple dressing made of olive oil, vinegar, maple, fresh basil and garlic, you only need 15 minutes to make this salad. Vegan & gluten-free.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 2
  • Category: Salad
  • Cuisine: Continental

Ingredients

  • 1.25 cups cooked chickpeas
  • 3/4 cup diced tomato
  • 2/3 cup diced cucumber
  • 1/2 cup diced celery
  • 1/4 cup pomegranate arils

Dressing

  • 3 tablespoons olive oil
  • 2.5 teaspoons red wine vinegar
  • 2 teaspoons maple syrup
  • 1 large garlic clove (minced)
  • 10-15 basil leaves (finely chopped, I used small basil leaves)
  • salt (to taste)
  • black pepper (to taste)

Method

  1. To a large bowl, add chickpeas, tomato, cucumber, celery and pomegranate arils. Set aside.
  2. To a mason jar (or any other bowl) add olive oil, red wine vinegar, maple syrup, minced garlic, chopped basil leaves, salt and pepper. Shake the jar to combine the dressing or use a whisk if using a bowl.
  3. Pour dressing over the salad, toss to combine.
  4. Keep in refrigerator for 2 hours for the flavors to blend in.
  5. Serve chilled and enjoy.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.