sweet pomegranates with earthy garbanzo beans in a rich lemon garlic tahini dressing
This salad is quite versatile with the base. You can use mixed greens, kale, arugula or spinach as seen here. Dark leafy greens are a great replacement to lettuce, being that they are more nutrient dense. Dark leafy greens are important for skin, hair, and bone health. They’re loaded with nutrients and low in calories. I threw in dried cranberries and pomegranates for a touch of added sweetness against the crisp spinach and smooth, earthy garbanzo beans. Feel free to add lean proteins to this dish to create a meal that is more hearty rather than a side dish.
Pomegranate & Garbanzo Bean Salad
3 cups fresh spinach, chopped
1, 15 oz. can garbanzo beans, drained & rinsed
1 persian cucumber, diced
½ cup cherry tomatoes, halved
¼ cup dried cranberries
Seeds from 1 small pomegranate
2 stalks scallions, sliced thin
¼ cup tahini
2 tbsp olive oil
Juice of 1 medium sized lemon
1-2 garlic cloves, crushed
¼ tsp honey
1-2 tsp za’atar
Salt to taste
- Combine spinach, garbanzo beans, cucumbers, tomatoes, dried cranberries, pomegranate seeds, and scallions in a bowl.
- Combine tahini, olive oil, lemon juice, garlic, honey and whisk together well.
- Pour dressing over salad and mix well.
- Add za’taar and salt to taste. Mix well.
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