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Indian Spicy Salad with Pomegranate Seeds

Prep time
20 mins
Special Diets
Food Allergies

Adapted from


This inventive salad is a nutritional powerhouse and sure to zest up those blah winter days!


3 tfresh ginger (grated)
2 Tsesame oil (or peanut oil)
1 onion (small, minced)
1 red chili (de-seeded and finely chopped)
1 cchickpeas
1 tchili powder
1 Tgaram masala
  salt (to taste)
  pepper (to taste)
1 cucumber (de-seeded and chopped)
1 tomato (chopped)
1⁄3 ccilantro (chopped)
1⁄2 lemon
4 Tyogurt (plain, preferably Greek-style)
1 pomegranate (seeds removed)


Heat oil in a skillet. Add the ginger, onion, and chopped chili to the oil. Fry over medium heat until onions are soft (about 5 minutes.) Add the chickpeas and cook for an additional 5 minutes or so, until golden. Add the chili powder and garam masala and cook an additional 2-3 minutes, until fragrant. Remove from heat and add salt and pepper or additional spices as desired.

In a small bowl, combine the cucumber, chopped cilantro, and tomatoes. Toss with a good squeeze of lemon juice.

Divide the cucumber and tomato mixture between four plates and top with the chickpea mixture. Dollop each plate with a tablespoon of yogurt. Sprinkle pomegranate seeds over each salad.

Serve with naan or papadums on the side. Enjoy!