Lentil Pomegranate Salad With Tahini Dressing

Juicy pomegranate seeds are fantastic in salads like festive pearl couscous with pistachios, tomato salad with za atar and peppers, Fattoush Lebanese lentil salad, and bean salad with pomegranate vinaigrette.

And this vegan lentil salad? It doesn't disappoint in the flavor department.

• A hearty salad with seasoned green lentils you can serve as a main dish or festive side salad for a holiday table.
• Toasted pita chips bake quickly in the oven with no added oil. Make your own oil-free whole wheat pita bread ahead of time.
• Tahini pomegranate dressing has a rich, chocolaty flavor you'll love.

Lentils. Green or brown lentils retain their shape after being cooked. French lentils (puy lentils) or black lentils, as I use for Greek lentil salad, are also really nice. Red lentils are great for Indian sweet potato dal but too mushy for salads. Canned lentils are a quick option.

Tahini. Sesame seed paste. You can find it at the grocery store or make tahini with toasted sesame seeds. Delicious!

Pomegranate molasses. This concentrated pomegranate juice is sometimes called pomegranate syrup. My favorite substitute for pomegranate molasses is tamarind paste. You may need to add a little maple syrup if you use this option.

Lime juice. Slightly sweeter than lemon juice, which serves as a substitute.

Pomegranate. Whole pomegranates are readily available, and sometimes, you can buy pomegranate arils ready to eat.

Fresh herbs. Fresh mint leaves and parsley are the headliner herbs to add. Add fresh cilantro for more greens.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Experiment with different types of lentils and grains like quinoa, pearl couscous, or chewy Instant Pot barley.

Step 1: Cook the lentils in vegetable broth for about 20 minutes. They should be tender but not mushy.

Step 2: Cut pita bread into cubes and bake for 10-12 minutes.

Step 3: Combine tahini, pomegranate molasses, lime juice, and garlic in a small bowl. Add a little water or more lime juice if the dressing is too thick.

Step 4: Mix the ingredients in a large bowl and dress with the salad before serving.

• I cook salad lentils with the lid off or partially covering the pot. This reminds me to check them.
• Depending on the age and type of lentils you use, you may need to add more broth or water. If the lentils are done before the liquid is absorbed, drain them and let them dry.

Serve lentil salad at room temperature, dressed or with the dressing on the side. It's a great main dish and perfect for a holiday side or potluck offering.

Generally, lentils do not need to be soaked before cooking, although it can help reduce the cooking time. Because lentils are small and not as dehydrated as dried beans, they only require 30 minutes or less for soaking if you choose to do so.

Pomegranate molasses has a distinctive flavor. The easy substitute is tamarind paste with a few drops of maple syrup. Another option is 3 tablespoons of cranberry juice with a tablespoon of white balsamic vinegar. This will make a tart-sweet substitute.

If you need a substitute for tahini (sesame seed paste), consider using nut butter such as cashew butter or almond butter. Another idea is to create sunflower seed butter using soaked sunflower seeds processed in a spice grinder.

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.

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