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Present research study was aimed at formulating and standardizing a pulse snack bar enriched through the value addition of pomegranate seeds. Pomegranate (Punica granatum) is widely recognized for its rich antioxidant content and nutraceutical properties. The seeds, a major by-product of the pomegranate juice and concentrate industries, present a wide range of pharmaceutical and food-grade applications that remain largely underutilized. Incorporating pomegranate seeds into pulse-based snack bars represents an innovative strategy for both reducing industrial waste and enhancing the nutritional profile of functional snack foods. The formulated snack bar combined green gram dal (Vigna radiata), split green gram dal (Moong dal), groundnut, and white sesame seeds as the primary pulse-oilseed matrix, with corn syrup serving as the binding agent. Seven developmental trials (T1-T7) were conducted with iterative refinements to optimize ingredient ratios, roasting conditions, and processing parameters. Sensory evaluation using a hedonic rating scale and paired comparison tests was conducted among 22 trained and semi-trained panellists comprising faculty members and postgraduate students of the Department of Home Science. An online consumer survey was also administered to 62 respondents to gauge general awareness of pomegranate products, snack bar consumption patterns, and value addition practices. The final standardized formulations Trial 5 (with pomegranate seeds) and Trial 6 (control, without pomegranate seeds) were found to be organoleptically acceptable. Shelf life monitoring over 12 weeks at 35°C revealed no significant deterioration in physicochemical or sensory parameters. The study concludes that pomegranate seeds can be effectively incorporated into pulse snack bars to yield a nutritionally rich, consumer-acceptable product, contributing to sustainable waste valorization in the food processing sector