One of the most popular, fresh and tangy salads great for a hot summer is the Pomegranate Mediterranean Salad. Pomegranates have a long history of culinary use, from Ancient Egypt and Persia to modern Mediterranean dishes.


1 cup pomegranate

300-400 grams baby spinach or mixed salad greens, chopped

1 cup grilled chicken breast, shredded (optional)

1 red onion, sliced

1/2 cup of pre-soaked chickpeas

raspberry vinaigrette dressing

Lime zest

Pinch of cracked pepper

Pinch of sea salt

Sprig of flat-parsley as garnish.

Photo by Shameel mukkath from

How to Make Pomegranate Mediterranean Salad

In a large bowl, thoroughly mix 3/4 of the pomegranate, the chopped salad greens, sliced red onions and pre-soaked chickpeas. Combine with the Vinaigrette dressing, add lime zest, pepper and sea salt.

Serve topped with shredded chicken and remaining pomegranate. Drizzle desired amount of dressing over the salad. Garnish with flat parsley.

Makes 4 to 6 salads.

Pomegranates are a nutrient-dense, tangy fruit and have long been used to add their distinctive flavour and crunch to Mediterranean dishes.


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