Pomegranate Chickpea Salad Recipe | Kids in the Kitchen | Junior League of the Palm Beaches

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: omit cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive with a neutral flavor.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raspberries

Dried cranberries are more affordable and provide sweetness.

cucumber

🥗Healthier: zucchini

💰Cheaper: celery

Celery is lower in calories and adds crunch.

Chop 2 cucumbers in half, then scoop out the seeds into the sink.

Chop the cucumbers into small pieces, about the size of your pinky finger.

Drain 2 cans of chickpeas in a strainer.

In a small bowl, add 2 tablespoons of olive oil.

Add 1 tablespoon of lemon juice, which is equivalent to half a lemon, to the olive oil.

Cut a pomegranate in half and hit it to release the seeds into the bowl.

Add the pomegranate seeds to the mixture.

Add 1/4 cup of chopped parsley to the salad.

Season with salt and black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens