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Chickpea Pomegranate Spinach Salad

Chickpea Pomegranate Spinach Salad with Spiced Almonds is a protein packed salad that can function as a meal on its own
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Salads
Cuisine: Continental
Servings: 4
Calories: 1074.62kcal

Ingredients

  • 15.5 oz. canned chickpeas rinsed and drained (if you are cooking dried chickpeas, you will need approximately 1 1/2 cups cooked chickpeas)
  • 1 pomegranate seeds removed (about 3/4 cup of pomegranate seeds)
  • 1 skinny carrot grated
  • 1 small apple chopped
  • 1/2 English seedless cucumber sliced into half moons
  • 2 tablespoons pumpkin seeds/ pepitas
  • 2 cups baby spinach leaves firmly packed
  • 2 tablespoons pumpkin jam
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • salt and pepper to taste
  • Roasted Almond Ingredients:
  • 2 cups almonds
  • 2 teaspoons harissa
  • 1 tablespoon Raz el Hanout
  • 2 tablespoons butter
  • 2/3 cup honey
  • 2 tablespoons mint finely chopped

Instructions

  • Preheat oven to 350 F.
  • Toss almonds with harissa, raz al hanout, butter and honey.
  • Line a cookie sheet with silpat or parchment paper and pour nuts on top of parchment, spreading the nuts in a thin layer.
  • Bake for 15 minutes.
  • Stir them and put in a single layer again and bake for another 5 minutes.
  • Let cool completely, stirring occasionally, before removing from tray.
  • Using a butter knife, slide under the nuts to remove and break them up, by hand, as they will be stuck together a little, almost like brittle.
  • Now, let's make the salad dressing.  In a small bowl, combine pumpkin jam and lemon juice.  Slowly drizzle in olive oil, while whisking constantly.  Add salt and pepper and whisk again.
  • In a large bowl, combine chickpeas, pomegranate seeds, apple, pumpkin seeds, carrots and a few tablespoons of the roasted nuts/almond brittle.  Mix thoroughly.  
  • Add the mint and mix again to combine.
  • This can be done in a large batch and kept in the refrigerator.
  • To make salad, combine 2 cups of chickpea mix with 1 cup of firmly packed spinach leaves and 1 tablespoon of the salad dressing (or more, according to preference) and toss.
  • Serve with crackers.  

Notes

Garnish Options: mint sprig, extra pomegranate seeds, almonds or pepitas sprinkled on top.
Please note you will only use a small quantity of the almonds and have leftovers for snacking, so disregard calorie count here as it includes the complete almond recipe.

Nutrition

Calories: 1074.62kcal | Carbohydrates: 118.3g | Protein: 27.34g | Fat: 62.25g | Saturated Fat: 9.22g | Sodium: 1066.12mg | Fiber: 21.57g | Sugar: 74.07g
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