Dinner · Part 1 of 3: Ingredients
Diced Cucumbers with Chickpeas and Pomegranate Dressing
- Prep
- Cook
- Total
- Serves
- 4
This no-cook salad is a vibrant mix of diced cucumbers, chickpeas, ripe tomatoes, and crunchy walnuts, all tossed in a tangy pomegranate molasses dressing.
It's the kind of dish that comes together in minutes but tastes like it took hours. Serve it piled onto golden toasted baguette slices for a satisfying meal or side.
This recipe celebrates fresh, crisp vegetables and pantry staples. Diced Persian cucumbers and ripe tomatoes are combined with protein-rich chickpeas and a punchy dressing made from pomegranate molasses, olive oil, and lemon juice.
The result is a salad that's both refreshing and deeply flavorful, perfect for a quick lunch or a light dinner.
Ingredients
- 2 Persian cucumbers, diced
- 2 cups cooked chickpeas (or one 15-oz can, drained and rinsed)
- 2 ripe tomatoes, diced
- 1 red onion, thinly sliced
- 1/2 cup chopped fresh parsley
- 1/2 cup coarsely chopped walnuts
- 1 tsp sumac
- 1 tsp salt
- 1/2 tsp dried mint
- 1/4 cup extra virgin olive oil
- 3 tbsp pomegranate molasses
- 1/2 lemon, juiced
Why this recipe works
The key to this salad is the contrast of textures. Crisp cucumbers and creamy chickpeas provide a satisfying bite, while walnuts add crunch and tomatoes bring juiciness. The dressing, made from pomegranate molasses and lemon juice, is both sweet and tangy, coating every ingredient evenly.
Because there is no cooking involved, the salad retains all the fresh flavors and nutrients.
Tossing everything together just before serving ensures that the cucumbers stay crisp and the dressing doesn't make the salad soggy. This method is quick, forgiving, and perfect for busy days.
Notes and substitutions
Persian cucumbers are ideal because they are crisp and have thin skins, but English cucumbers or regular cucumbers (seeds removed) work well too.
Use ripe, flavorful tomatoes—they make a big difference. If you have access to sumac, it adds a lovely lemony note that brightens the whole dish.
Pomegranate molasses is a thick, tangy syrup available in Middle Eastern grocers or well-stocked supermarkets. If you can't find it, you can substitute with a mix of pomegranate juice and a little honey or maple syrup. Walnuts can be swapped for other nuts like pistachios or pecans.
- Persian cucumbers: English cucumbers or 2 regular cucumbers, seeds removed if desired
- Pomegranate molasses: Mix 2 tbsp pomegranate juice with 1 tbsp honey or maple syrup and 1 tsp lemon juice
- Walnuts: Pistachios, pecans, or almonds, coarsely chopped
- Dried mint: 2 tbsp fresh mint, chopped (add at the end to keep it bright)
Equipment
- Large mixing bowl
- Small bowl for dressing
- Whisk or fork
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Salad spoons for tossing