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Pork, pomegranate and chickpea salad

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  • Dairy free
  • Egg free
  • Gluten free
  • High in dietary fibre
  • High in protein
  • Lactose free
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • 2 serves veg or fruit

Juicy pork meets tangy pomegranate in this no-cook, protein-packed salad that's ready in a flash.

  • Prep time20 minutes
Pork, pomegranate and chickpea salad

Ingredients

  • 1 pomegranate
  • 150g pkt Coles Australian Baby Leaf & Beetroot Mix
  • 400g can chickpeas, rinsed, drained
  • 2 tbs balsamic glaze
  • 1 Riverview Farms Australian Hot Roast Pork from the deli, cut into 3cm pieces

Nutritional information

Per serve: Energy: 2101kJ/503 Cals (24%), Protein: 36g (72%), Fat: 24g (34%), Sat Fat: 9g (38%), Carb: 29g (9%), Sugar: 16g (18%), Dietary Fibre: 9g (30%), Sodium: 1041mg (52%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cut the pomegranate in half. Use a wooden spoon to tap halves over a bowl to remove seeds, reserving any juice.

  2. Step 2

    Divide the salad leaves, chickpeas and pomegranate seeds among serving bowls. Add the balsamic glaze to reserved pomegranate juice. Season and stir to combine.

  3. Step 3

    Drizzle the dressing over the salad mixture. Arrange pork over the salad and serve immediately.

Recipe tip

COOK. STORE. SAVE.
Use it up: As well as being a great addition to dressings, balsamic glaze pairs well with salads, lamb roasts and brussels sprouts. Try the delicious recipe at coles.com.au/besteversprouts.

 

    Pork, pomegranate and chickpea salad

    Pork, pomegranate and chickpea salad
    • Prep time20 minutes
    Ingredients
    • 1 pomegranate
    • 150g pkt Coles Australian Baby Leaf & Beetroot Mix
    • 400g can chickpeas, rinsed, drained
    • 2 tbs balsamic glaze
    • 1 Riverview Farms Australian Hot Roast Pork from the deli, cut into 3cm pieces
      Description

      Juicy pork meets tangy pomegranate in this no-cook, protein-packed salad that's ready in a flash.

      Method
      1. Step 1

        Cut the pomegranate in half. Use a wooden spoon to tap halves over a bowl to remove seeds, reserving any juice.

      2. Step 2

        Divide the salad leaves, chickpeas and pomegranate seeds among serving bowls. Add the balsamic glaze to reserved pomegranate juice. Season and stir to combine.

      3. Step 3

        Drizzle the dressing over the salad mixture. Arrange pork over the salad and serve immediately.