Nutritional Info

Nutrition Facts

Serving Size 1 (138g)

Calories 377
Calories from Fat 205 (54%)
Amount Per Serving %DIV
Total Fat 22.7g 35%
Saturated Fat 6.1g 31%
Monounsaturated Fat 14.6g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 106.5mg 35%
Sodium 81.3mg 4%
Potassium 434.5mg 9%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 36.5g 73%

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Recipe Description
With jeweled ruby pomegranate seeds, golden turmeric, and the vibrant green fresh herbs, this delicious salad evokes images of One Thousand and One Arabian Nights. Canned chickpeas are just as suitable and are more convenient than dried chickpeas.
Prep time
1 hr 30 min
Cook time
25 min
Ready In
1 hr 55 min


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Serves To:USMetric
2   red onions, thinly sliced
3 Tablespoon(T)  extra virgin olive oil
1 Tablespoon(T)  lemon juice, freshly squeezed
1/2 Tablespoon(T)  fresh thyme leaves
1/4 Teaspoon(t)  cumin, ground
1/4 Teaspoon(t)  coriander, ground
1 Pinch(pn)  turmeric, ground
14 Ounce(oz)  cooked chickpeas, drained, rinsed and shaken dry
2 Tablespoon(T)  fresh dill, chopped
1   pomegranate, halved
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  pepper, to taste
1/2 Tablespoon(T)  unsalted butter
1 Tablespoon(T)  olive oil


Melt the butter with the oil in a heavy bottomed skillet with a tight fitting lid. Add the onions and cook over medium heat, stirring, until well coated in the butter and oil. Then reduce the heat to low, put a damp, crumpled piece of wax paper over the surface of the onions and cover the skillet. Let the onions "sweat" for 20 minutes, or until very soft and pale pink but not brown. Meanwhile, mix 3 tablespoons of oil, 1 tablespoon of lemon Juice, the thyme, spices, salt and pepper to taste together in a bowl. Stir in the chickpeas. Transfer the onions to a plate lined with crumpled paper towels and pat dry to remove the excess oil. Add to the chickpeas and stir together. Let cool, then cover and chill in the refrigerator for at least 1 hour. Remove the chickpeas from the refrigerator 15 minutes before serving to return to room temperature. Taste and add extra lemon juice or oil, as you like, then stir in the chopped dill. Hold the pomegranate over the salad, cut side down, and tap the top with a wooden spoon until the seeds fall out. Repeat with the other half, then stir together. Transfer to a serving bowl and serve. Garnish with the remaining herbs.

Additional notes

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