Description
A vibrant and refreshing Red Cabbage Pomegranate Salad featuring shredded red cabbage, chickpeas, green olives, fresh pomegranate seeds, and toasted sunflower seeds, all tossed in a tangy, sweet, and slightly tart dressing made with olive oil, maple syrup, lemon juice, pomegranate syrup, and sumac. This salad is perfect as a light lunch or a colorful side dish that combines crunchy textures with bright, bold flavors.
Ingredients
Scale
Salad
- 1 ½ cups shredded red cabbage
- 1 can chickpeas, drained and rinsed
- ½ cup chopped green olives
- 1 whole pomegranate, deseeded
- ⅓ cup chopped fresh parsley
- ¾ cup toasted sunflower seeds
Dressing
- 2 tbsp olive oil
- 1 tbsp maple syrup
- ½ lemon, juiced
- 1 tbsp pomegranate syrup
- 1 tbsp sumac
- ½ tsp salt
Instructions
- Combine Salad Ingredients: In a large mixing bowl, combine the shredded red cabbage, pomegranate seeds, chopped parsley, chickpeas, and sliced green olives. Mix gently to distribute ingredients evenly.
- Toast Sunflower Seeds: Heat a dry pan over medium heat and toast the sunflower seeds until they become golden and fragrant, about 3-5 minutes. Stir frequently to avoid burning. Allow them to cool completely before adding to preserve their crunch.
- Add Sunflower Seeds: Once cooled, add the toasted sunflower seeds to the salad bowl and toss gently to incorporate.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, maple syrup, pomegranate syrup, salt, and sumac until the mixture is smooth and well emulsified, creating a balanced and flavorful dressing.
- Toss Salad with Dressing: Pour the dressing over the salad and toss everything together thoroughly to ensure every ingredient is coated evenly with the dressing.
- Serve or Marinate: You can serve this salad immediately for a fresh crunch or allow it to sit for 10-15 minutes at room temperature to let the flavors meld and deepen before serving.
Notes
- To deseed a pomegranate easily, cut it into quarters and tap the back with a wooden spoon over a bowl to release seeds.
- Toast sunflower seeds carefully to prevent burning which will cause bitterness.
- The salad can be made ahead and refrigerated for up to 1 day; add sunflower seeds just before serving to maintain crunchiness.
- For a vegan option, ensure maple syrup is used instead of honey.
- Sumac adds a tangy, lemony flavor—if unavailable, substitue with lemon zest or a splash of lemon juice with a pinch of paprika.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: red cabbage salad, pomegranate salad, chickpea salad, Mediterranean salad, vegan salad, healthy salad, sunflower seeds, sumac dressing
