Pomegranate & Garbanzo Bean Salad

Copy of pomgarsalad

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 dark leafy greens like kale, arugula or spinach (as seen here). Dark leafy greens are a great replacement for 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


4 cups fresh spinach, chopped
1, 15 oz. can garbanzo beans, drained & rinsed
2 Persian cucumbers, 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


  1. Combine spinach, garbanzo beans, cucumbers, tomatoes, dried cranberries, pomegranate seeds, and scallions in a bowl.
  2. Combine tahini, olive oil, lemon juice, garlic, honey and whisk together well.
  3. Pour dressing over salad and mix well.
  4. Add za’taar and salt to taste. Mix well.
  5. Enjoy!

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