Lentil Pomegranate Salad With Tahini Dressing

Denise Perrault
by Denise Perrault
6 servings
45 min

Tender green lentils, crisp veggies, toasted homemade pita chips, sour pomegranate seeds, and luscious pomegranate tahini dressing - this vegan lentil pomegranate salad with tahini dressing has it all!

A salad of cooked lentils, pomegranate, tomatoes, pita chips, red onions, lettuce, and 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.

⭐ Why You'll Love This Recipe

  • 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.

📋 Recipe Ingredients
The ingredients for lentil pomegranate salad with labels.

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.

📖 Recipe Variations

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

🔪 Step-by-Step Instructions
Salad lentils are cooked in a pot with a bay leaf.

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

Baked pita chips on parchment paper.

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

Salad dressing is whisked in a glass bowl.

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.

Salad in a blue bowl with lentils, pomegranate, pita chips, lettuce, tomatoes, cucumbers and herbs.

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

💭 Pro Tips

  • 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.

🍴 Serving Suggestions
Lentil salad with pomegranate seeds and pita chips on a blue plate.

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.

💬 Frequently Asked Questions

Should you soak lentils before cooking them?

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.

Is there a substitute for pomegranate molasses?

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.

Are there substitutes for tahini?

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.

How long does pomegranate lentil salad last?

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.

More Vegan Salads
Israeli couscous salad with mint, apricots, and pistachios in a black bowl.

Easy Israeli Couscous Salad (Pearl Couscous)

Overhead of broccoli salad with vegan bacon bits, cranberries, and dressing.

Vegan Broccoli Salad with Cranberries and Bacon Bits

A plate of Asian kale salad with almonds and peanut dressing with a fork on the plate.

Asian Kale Salad with Peanut Dressing

Tongs hold coleslaw with green and red cabbage, carrots, chopped cilantro, and mango strips over a bowl of slaw.

Zippy Vegan Coleslaw with Mango

Hungry for more? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all the newest recipes!

👩🏻‍🍳 Recipe
Lentil Pomegranate Salad With Tahini Dressing
Recipe details
  • 6  servings
  • Prep time: 25 minutes Minutes Cook time: 20 minutes Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info

  • ▢ 1 cup green lentils
  • ▢ 2 teaspoons thyme
  • ▢ 1 medium bay leaf
  • ▢ 1/2 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
  • ▢ 1/2 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 1/2 cups
  • ▢ 1/2 cup mint - chopped or shredded
  • ▢ 1/2 cup flat-leaf parsley - chopped

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.
  • 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.
Denise Perrault
Want more details about this and other recipes? Check out more here!