Inspired by the vibrant street foods of Pakistan and India, this Garbanzo and Pomegranate Chaat Salad is a celebration of color, texture, and flavor. The earthy warmth of toasted cumin, the sweetness of pomegranate, and the citrusy tang of lime come together in perfect balance. Fresh cucumber, onion, and cilantro add crunch and brightness, while optional mango brings a touch of tropical sweetness. Light, nourishing, and protein-packed, this salad makes a beautiful side or a satisfying vegetarian main course on a warm day.
INGREDIENTS:
1 teaspoon ground cumin
1/3 cup freshly squeezed lime juice
1 tablespoon sugar
1 tablespoon fresh cilantro, chopped
1/4 teaspoon cayenne
1 cup pomegranate seeds
2 cans (15 oz. each) garbanzos, rinsed and drained
1 cup peeled, diced (1/2-inch cubes) cucumber
1/2 cup red onion, chopped
Optional: 1 cup diced mango
Salt and pepper
METHOD:
Heat a small dry frying pan over low heat. Add cumin and stir for 3–4 minutes, until fragrant. Transfer to a large mixing bowl.
To the bowl with the cumin, whisk in lime juice, sugar, cilantro, and cayenne until sugar dissolves.
Add the garbanzo beans, pomegranate seeds, cucumber, red onion, and optional mango or tomato. Toss gently to combine and season with salt and pepper to taste.
Cover and refrigerate for at least 30 minutes to let the flavors develop. Serve chilled or at room temperature.
SERVING SUGGESTIONS:
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Spoon into lettuce cups for a fresh appetizer.
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Serve over baby spinach or arugula for a light lunch.
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Top with toasted almonds or pumpkin seeds for extra crunch.
