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Indian Chickpea and Pomegranate Salad

by Jérôme Eckmeier, Daniela Lais from Vegan on the Go: Fast, Easy, Affordable – Anytime, Anywhere

This delicious recipe for chickpea and pomegranate salad is full of fresh flavours and feel-good ingredients to brighten up your vegan lunch repertoire, perfect for a quick lunch on the go.

From the book

DK Publishing


A brand-new way to use this wonderful, tart-sweet fruit. The pomegranate seeds are combined exquisitely with chickpeas and an Indian-style mint and yogurt dressing. A valuable addition to any vegan lunchbox!

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For the salad:
1 spring onion
½ red pepper
½ onion
1.5 cm (½ inch) piece fresh root ginger
½ pomegranate
400g can of chickpeas
25g (scant 1oz) pine nuts
For the dressing:
1 tbsp soy yogurt, or other plant-based yogurt
1 tbsp chopped mint leaves
½ tsp sea salt
A pinch freshly ground white pepper
A pinch ground cumin
½ tsp garam masala
A pinch sugar


1. To make the salad, trim the spring onion and slice into fine rings. Remove the seeds from the pepper, then cut into thin strips. Peel and finely chop the onion and ginger. Remove the seeds from the pomegranate. Tip the chickpeas into a sieve and rinse with cold water before leaving to drain. Put all the prepared ingredients into a bowl.

2. For the dressing, mix together the yogurt, mint, salt, pepper, cumin, garam masala, and sugar. Add the dressing to the salad in the bowl and carefully mix together. Toast the pine nuts in a dry pan until golden brown. Pack up the salad and pine nuts separately to take with you, or just combine them ahead of time.

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From the book: Vegan on the Go: Fast, Easy, Affordable – Anytime, Anywhere

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