Lentil Pomegranate Salad with Tahini Dressing

A bowl of salad with lentils, tomatoes, cucumber, radish, pita chips, pomegranate, and dressing.

5 from 1 vote

Lentil Pomegranate Salad with Tahini Dressing

Lentil pomegranate salad with tahini dressing, homemade pita chips, fresh veggies, and tahini pomegranate dressing is a delicious holiday and everyday vegan salad.

Prep Time25

Cook Time20

Total Time45

Course: Salad, Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 250kcal

Author: Denise Perrault

Ingredients

1 cup green lentils
2 teaspoons thyme
1 medium bay leaf
½ teaspoon salt adjust if the broth is salted
3 cups vegetable broth or water
2-3 slices pita bread cut into bite-sized pieces
2 tablespoons tahini
4 tablespoons pomegranate molasses
4 tablespoons lime juice
1 clove garlic minced or pressed
½ teaspoon salt optional
1 small cucumber cut lengthwise, then sliced
1 small red onion cut in half, then sliced thin
1 cup radishes sliced
2 cups cherry tomatoes halved
3 cups Romaine lettuce or iceberg, chopped or shredded
1 medium pomegranate seeds, 1 ½ cups
½ cup mint chopped or shredded
½ cup flat-leaf parsley chopped

US Customary - Metric

Instructions

Rinse the lentils and add them to a medium saucepan with thyme, bay leaf, salt, and vegetable broth. Bring the lentils to a boil, then reduce the heat to simmering. Cook uncovered or with the lid cocked. Simmer for 20 minutes or until the lentils are tender but not mushy.
While the lentils cook, preheat the oven to 425 F (220 C). Cut the pita bread into bite-sized squares or strips and add them to a baking tray. Bake for 10 - 15 minutes or until they are crispy. Toss the pita squares a few times so that they toast on both sides.
Make the dressing by combining the tahini, pomegranate molasses, lime juice, garlic, and salt in a small bowl. If it is too thick, add more lime juice or water until you have a pourable dressing.
In a large salad bowl, add the cucumber, radishes, red onions, tomatoes, lettuce, pomegranate, mint leaves, and chopped parsley. Mix in the cooked lentils, then garnish the salad with toasted pita squares.
Add the dressing right before serving or on the side.

Notes

The best substitute for pomegranate molasses is a tablespoon of tamarind paste with a teaspoon of maple syrup. Another option is 3 tablespoons of cranberry juice plus 1 tablespoon of white balsamic vinegar (white balsamic condiment).
Once dressed, the salad will stay crisp for several hours. If you don’t think you will eat it all, consider serving the dressing and pita crisps on the side. You can also make up individual salad plates for each person.
Store any leftover salad in an airtight container for 1 day if dressed or 3 days without added dressing. Reserve at room temperature with remaining pita chips and dressing.

Nutrition