The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted Chickpea, Almond & Pomegranate Salad
with chimichurri and baby cucumber.
Prep in 10
1/3 daily fibre
New
7 plants
Low sat fat
Serving size
Ingredients
- 1 tsp turmeric
- 20g flaked almonds (Nuts)
- 1 midi cucumber
- 2 tbsp chimichurri (Rapeseed Oil, Parsley, Garlic, White Wine Vinegar, Fine Oregano, Lemon Juice Concentrate, Red Chilli, Green Jalapeno, Sea Salt, Ground Black Pepper, Ground Oregano)
- 40g mixed salad leaves
- 75g baby plum tomatoes
- 1 unwaxed lime
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 1 pomegranate (use half)
- 1 tsp smoked paprika
- 80g brown rice (brown rice (100%))
Nutritional Information
Calories: 502
Protein: 19g
Carbs: 66g
Fat: 22g
Roasted Chickpea, Almond & Pomegranate Salad
with chimichurri and baby cucumber.
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Cooking Instructions
- Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Place a medium-sized frying pan on a medium heat. Add the flaked almonds and toast for 2-3 mins until golden brown, turning regularly. Transfer to a plate and leave to cool.
- Cut the plum tomatoes in half. Dice the cucumber into 1-2cm cubes. Cut the pomegranate in half and remove the seeds, place into a bowl. Chef's tip - To remove the pomegranate seeds; slice in half, gently push the back of the fruit and tap with the back of a wooden spoon to release the seeds.
- Drain and rinse the chickpeas. Re-heat the frying pan used to toast the almonds with 2 tsp oil over a high heat, add the chickpeas, season with sea salt and black pepper and cook for 3-5 mins until they begin to char slightly. Turn the heat down to medium and add the paprika, turmeric and tomatoes. Cook for 1 minute to warm the tomatoes. Remove from the heat and add the cooked rice, any juice from the pomegranate seeds and squeeze in the juice of half a lime.
- When the chickpeas and rice have cooled slightly, mix with the salad leaves and cucumber. Season with sea salt to taste.
- Serve the salad into bowls and top with the toasted almonds, pomegranate seeds and chimichurri. Serve remaining lime as wedges.
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