Chickpea and Pomegranate Salad
Using both chickpea and pomegranate for a salad is a pleasant idea considering how good the combination is for your health and wellness. The two also seem to work well together. This means that both can bring out a tasty and healthy salad that you can’t seem to resist because of its amazing flavors.
Health Benefits of Chickpea and Pomegranate
One fantastic advantage of chickpea is that it carries several essential nutrients, like protein, that are effective in boosting the health of your skin, muscles, and bones. It is also rich in dietary fiber, which is beneficial for those with diabetes.
It is a good source of calcium, iron, as well as other vital nutrients that can strengthen your bones and improve their structure. This healthy ingredient for a salad can, therefore, aid in preventing osteoporosis. Other areas where chickpeas can be of great help include weight management, cholesterol control, mental health, and digestion.
Meanwhile, pomegranate, which is another ingredient used in the recipe indicated in this article also has a strong nutrition profile, making it work hand in hand with chickpea when it comes to improving your health and wellness. One reason for including pomegranate in the salad is that it is high in antioxidants.
The antioxidant content of this fruit is even higher compared to other foods known to be rich in antioxidants, like cranberries. The fact that it is an excellent source of antioxidants makes it helpful in improving blood circulation and lowering your blood pressure. With that, you can gain protection from stroke and heart attack.
Aside from that, it has substantial amounts of fiber, making it totally satiating. The fiber content of pomegranate also aids in slowing down the increase of your blood sugar. To take full advantage of these two ingredients, consider preparing this simple salad mainly made of chickpea and pomegranate:
- 3 cups chickpeas (cooked)
- 1 and ½ cup cucumber (chopped)
- 1 tbsp. red wine vinegar
- 2 tbsps. olive oil
- Seeds taken from one large-sized pomegranate
- ¼ cup each of mint leaves and parsley leaves (both finely chopped)
- ½ cup crumbled feta cheese
- ¼ tsp. ground black pepper
- Kosher salt
- Mix cucumber and chickpeas in a medium-sized bowl first. Pour the red wine vinegar and olive oil into the mixture. Toss well.
- Stir in the pomegranate seeds gently. Make sure to reserve a few of the seeds to use later. Stir in the parsley and mint, too. Season it with pepper.
- Sprinkle feta cheese over the salad before serving. Use the remaining pomegranate seeds as garnish, too.
The feta cheese used in this recipe does a good job of adding just the right amount of saltiness into the mixture. The good thing about this salad is that it is versatile in the sense that you can make adjustments on the proportions of feta, pomegranate, and herbs depending on your preference.
You can also store it for a few days in your fridge before serving or in case there are leftovers. The best thing about this salad is that it has two of the healthiest and most flavorful ingredients you can use for a salad – the chickpeas that create a filling and meaty base and the pomegranate seeds that help bring out the salad’s incredible taste as you take each bite. If you enjoyed this article and would like to lean more about cooking visit our sponsor cooking Masterclass Page. Leave a comment and let us know how we are doing.