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Salad with broccoli, pomegranate and roasted chickpeas


  • 100 g cooked BIO chickpeas
  • 200 g cooked broccoli
  • 1 pomegranate
  • 4 handfuls of any lettuce
  • 100 g cherry tomatoes
  • 100 g green cucumber

Spices for chickpeas: cumin, fenugreek, coriander, chilli, ginger, turmeric

Ingredients for the vinaigrette:

  • 100 ml olive oil
  • 50 ml balsamic vinegar
  • 2 teaspoons of mustard
  • 2 teaspoons of honey
  • 1 handful of chopped dill

Spices: salt and pepper to taste


Roast chickpeas in olive oil with spices and season with salt. All ingredients for vinaigrette combine together and blend. Arrange salad in layers according to your taste.

Soligrano wishes you a delicious meal!

Author of the recipe: Chef Kolumna Park.

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