Black Chickpeas and Pomegranate Salad Recipe- High in Protein | Vegan | Gluten And Dairy Free

Hey My Wonderful Humans!

Today’s post is focused towards foodies, health fanatics, cooks and just about everyone because it is all about health, vegan, easy to make recipe that is put together with my usual kick of spices. Whether you are a chef, domestic cook or just throw few things into your pan to try and make dinner, food is important for everyone. I often find myself lounging around in the house for hours but find even the silliest excuse to go to the kitchen and actually make something that I will enjoy eating and won’t give me that bloating afterwards. After a few nights eating out or take away episodes, I find myself feeling loathed and fatigued. My body doesn’t respond well if I eat out often and gradually I have learnt to accept that fact. I cook in advance and probably two to three different dishes so I always have something whenever I am hungry and lazy.




And, snacking between meals is a habit that none seems to be devoid of. Although not a bad one, it can very easily be turned into unhealthy munching on processed foods. I remember studying late nights and munching on salty chips with caffeine rich teas trying to stay awake for that one last chapter. When I try to showcase food and recipes while talking about the health level, by no means I am claiming to be perfect as I love all sorts of food but lately I am trying to keep everything in moderation. So, wherever you are in the world right now, learn to fuel your body with food as it is very important but try to focus if you are only eating just to fill yourself up or trying to build a healthy you inside out. This recipe is not only great for Ramadan(Holy Month of Muslims) but also a healthy way of snacking with tortillas, used in wraps and tacos or to serve alongside grilled fish or chicken. I eat it mostly for lunch or curb those evening craves. I think a protein rich lunch like this can fill anyone up without the clumsy feel afterwards. Eating out can not only be expensive but the source of the ingredients, hygiene and the taste, everything matters and should not be neglected. So, push away all the laziness, get your chopping board and let’s begin.




These brown coloured peas are actually a variety of chickpeas also called as bengal gram and are not only high in protein and fiber but also rich source of Vitamin B and minerals. By adding bit of carbohydrates to this protein packed salad, spices, herbs, ruby coloured pomegranates and finished with a sour zing of lemon juice, this is more of an appetising healthy salad than just a “HEALTHY” good for you minus the flavours kinda dish.




250 Grams of Black Peas
2 Medium Boiled Potatoes Chopped
1 Medium Tomato Chopped
1/2 Large Cucumber Chopped
1-2 Green Chilli Chopped
1/2 Pomegranate
1 Tsp of Red Chilli Powder
1 1/4 Tsp of Cumin Powder
1/2 Tsp of Garam Masala
1 1/2 Tsp of Coriander Powder
1 Tsp of Chaat Masala(optional,but enhances the flavour)
1/2 Tsp of Dried Mint
1/2 Large Lemon Juice
12-14 Mint Leaves Chopped
3 Stems with Leaves of Coriander Chopped
1/2 Tsp of Salt or to taste (Sea Salt or Himalayan Pink Salt)




Soak the black chick peas/kala chana overnight in warm water. Boil the next morning until tender but not mushy. Similarly, boil potatoes until the knife runs through the centre easily. Drain all the excess water and let the peas and potatoes come to room temperature. You can prepare the dish right away or later. The peas and potatoes can be stored in the refrigerator for 3 days easily.
This recipe needs bit of chopping, don’t worry, it is not that hard! Chop boiled potatoes, tomatoes, skinned cucumber into small yet similar size pieces. Chop green chillies very finely. You can de-seed it but I love the heat. Finally, chop coriander and mint leaves together. Set everything aside. Now cut a pomegranate and use one half for the recipe. The easiest way to take out the seeds is by firmly tapping a rolling pin on the outer shell. Don’t squeeze the fruit as we need the flesh not pulp or juice.



All you need to do now is mix. Take a large bowl and add chopped tomato, potatoes, cucumber, green chilli, coriander, mint leaves and dried mint. Add all the powdered spices and chaat masala. Squeeze half of a lemon( one if using small lemon). Mix everything well and let flavours to mingle for half and hour. Add salt 5 minutes before serving and make sure you stir well. Use adequate amount of herbs(coriander, mint) as we need their flavours as a part of the salad and not just for garnishing. I highly recommend adding mint leaves to salads during summers as they have immense cooling properties.


You can also serve immediately by adding salt right away and then combining everything.


I hope you liked this recipe, if yes please follow my blog and share the love. Don’t forget to tag me on Instagram, @thecontentlounge


Thank you so much for reading!


37 Replies to “Black Chickpeas and Pomegranate Salad Recipe- High in Protein | Vegan | Gluten And Dairy Free”

    1. Who doesn’t love a slice of pizza😋😋 There are days when only a pizza, pasta or cheese burger would do..hahaha.. Thank you though..I am not huge fan of food that claims to be healthy but I have to struggle swallowing it down on a daily basis..So, I try different ways to make food more appetising..

    1. I realise you have noticed my blog on a deeper level and totally appreciate the compliment..Thank you so much☺️If you do out the recipe or any information on the blog helps you in some way then it l be a great deal for me!!

  1. I am in dire need of finding more healthy in-between meal snacks and this looks like the perfect solution. I can imagine the contrast between the chickpeas and pomegranates is absolutely divine!

    1. This comment is so me!! Thank you so much💖I love snacking and knowing that I am esting healthy food that is deoicious enough for second helpings, who wouldn’t want that..I like to post only those recipes that are loved by me, my friends and familiy so I am sure those particular recipes will be loved by variety of people.

  2. I love chickpeas and coriander and any recipe containing both and I am sold. I love the clean fresh ingredients that are used in this and the fact you get your protein as well.

    1. Thank you so much for the appreciation love!! I feel like no dish is complete without a sprinkle of corainder..It adds such a burst of freshness to anything and everything!!

  3. First and foremost….there’s black chick peas?! I’ve never heard of them. I’ve only ever seen white-ish ones. This looks absolutely delicious, especially since chick peas and pomegranates are two of my favorite foods.

    1. To shock you even more there are green chickpeas as well😂 But all the varities are equally delicious and these brown to blackish kinds come in two sizes but I prefer smaller ones in salads and south indian curries..

    1. I know right!! These brown coloured chickpeas taste bit different and are smaller in size so I prefer to use these in salads than lighter coloured more popular versions. You are welcome💖

    1. Same here!! I love making chickpea curries and having with couscous..But they are quite versatile so I include them in salads and this one has been a favourite in my family..Do try it out though💖

  4. I think pomegranate is one of the best additions to a salad, so refreshing and it adds that little sweet touch which I love!

    1. I had the same requirement while making this salad for the first time and this salad tastes sweet, tangy and spicy so there is a burst of flavours all together❤️❤️Thank you so much!

    1. Same here babe!! Please try it for is light and filling plus uou can customise the spice but I try to keep it less so anyone can find it appetising…Thank you for commenting💖💖Happy a great Ramadan!!

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