Cucumber-Pomegranate Salad Recipe

Close-Up Of Sliced Cucumber And Pomegranate In Bowl On Table
Svitlana Pavelko / EyeEm / Getty Images
Ratings (4)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 6-7 Servings
Nutritional Guidelines (per serving)
190 Calories
3g Fat
38g Carbs
8g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pomegranates or “granadas” in Spanish are an ancient fruit, used before the Roman times. In fact, the city of "Granada" is named after the pomegranate! In the streets of Granada, there are pomegranate symbols everywhere you go. Around the Mediterranean, which includes the Middle East, pomegranates are a popular fruit to be eaten fresh or cooked in jellies, jams, desserts and sauces. This recipe is colorful and has a very festive look, so we like to serve it at Thanksgiving.

Note: The amount of cucumbers, pomegranate seeds and garbanzo beans can be adjusted to your taste.


  • 2 pomegranates
  • 2 large cucumbers
  • 1 1/2 - 2 cans of​ garbanzo beans
  • 2 large cloves garlic
  • 1/4 cup fresh basil leaves
  • Garnish: red wine vinegar (for dressing)
  • Garnish: extra virgin Spanish olive oil (for dressing)

Steps to Make It

  1. Peel the cucumbers and cut into small pieces. Remove the seeds from the pomegranate. Pomegranates are very easy to de-seed in water and it only takes only 5-10 minutes.

  2. Place chopped cucumber and pomegranate seeds in a medium size serving bowl.

  3. Drain the garbanzo beans and add to the bowl. Peel and finely chop the two cloves of garlic and place in bowl with vegetables. Remove stems from basil leaves and chop basil. Add to the bowl of vegetables and mix.

  4. Sprinkle red wine vinegar over the chopped vegetables. Drizzle extra virgin olive oil. Mix thoroughly. Generally, use 1 part vinegar to 2 parts oil. Taste and adjust vinegar and oil.