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Pomegranate Quinoa Feta Salad

Quinoa Pomegranate Feta Salad with Lemon Tahini Dressing

Andrea Toole
The perfect hearty meal with wholesome grains and seasonal ingredients including pomegranate seeds, toasted almonds, crispy chickpeas with an amazing lemon tahini dressing to pull it all together.
5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Course Main Course, Salad
Cuisine American, Mediterranean
Servings 6


Quinoa Salad

  • 2/3 cup quinoa, uncooked
  • One 19 oz can chickpeas, drained and rinsed
  • 1/2 cup raw almonds
  • 1 tbsp olive oil
  • Pinch salt & pepper
  • 1 pomegranate, deseeded About 1 cup of seeds
  • 1/2 cup diced red onion (about 1/4 of a large onion)
  • 1 small avocado, diced
  • 1/3 cup chopped fresh parsley
  • 2-3 oz feta cheese, crumbled *Omit if vegan/dairy-free.

Lemon Tahini Dressing

  • 1/3 cup tahini
  • 3 tbsp lemon juice
  • 1/4 tsp salt
  • Pinch freshly cracked black pepper, to taste
  • 5-6 tbsp cold water more to desired consistency


Quinoa, Roasted Chickpeas & Almonds

  • Cook the quinoa in a medium pot according to package directions. Set aide to cool.
  • Preheat the oven to 400°F and set aside 2 baking sheets (no oil or parchment paper needed).
  • Pour the drained and rinsed chickpeas onto a clean kitchen towel (or paper towel). Place another towel over top and pat dry. Discard any skins that come off in this process and place the chickpeas on one of the baking sheets. Place the almonds on the other baking sheet.
    Bake for 7 minutes until the almonds are toasted and fragrant and the chickpeas start to look like they are drying out.
  • Remove from the oven and set the almonds aside allowing them to cool right on the tray. Once cooled, roughly chop them.
    Stir the chickpeas around on the hot pan for about 30 seconds to release the steam. Add the olive oil, a pinch of salt and pepper and mix to coat the chickpeas.
    Bake the chickpeas for another 23-25 minutes until crispy. Set aside to cool.


  • While the chickpeas cook, construct the rest of the salad. In a medium bowl mix together the cooled quinoa, pomegranate seeds, diced onion, avocado, parsley and feta cheese. Once the chickpeas and almonds are cooled, add them in as well.

Lemon Tahini Dressing

  • Add all the ingredients to a small bowl and whisk together until smooth. If you prefer a thinner texture, add more water 1 tbsp at time until your desired consistency is reached.
  • Mix about half of the dressing into the salad, saving the remainder to drizzle over just before eating. Serve immediately or chilled.
  • Leave a star rating and review if you try out this recipe, I'd love to know what you think!


Cover and store refrigerated for up to 4 days.
  • Feel free to omit the feta cheese if vegan or dairy-free.
  • This salad would pair nicely with grilled chicken or tofu if serving as a main dish. 
  • Serves about 4 for a main meal, more if served as a side dish. Enjoy!
Keyword plant based lunch, pomegranate quinoa salad, pomegranate seeds, quinoa salad, roasted chickpeas