CHICKPEA SALAD

April 4, 2020

 

Ingredients
½ teaspoon sugar
1½ teaspoons salt
Juice from 2 limes
⅓ cup Arbequina Extra Virgin Olive Oil
6 cups cooked chickpeas
1 cup diced watermelon
½ cup diced cucumber
½ cup sliced radish
1 jalapeño, minced
½ cup minced red onion
¼ cup chopped basil
¼ cup chopped cilantro
½ cup pomegranate seeds
1 tablespoon toasted cumin seeds
1 teaspoon black pepper
Zest from 2 limes

Directions
For dressing, dissolve sugar and salt in lime juice. Once dissolved, stir in Arbequina Extra Virgin Olive Oil. Season to taste.
Gently mix all other ingredients together in a bowl. Fold in dressing and set aside for 30 minutes to allow flavors to meld.
Transfer to serving vessel and enjoy.

Please reload

Featured Posts

Pairing of the Week

April 2, 2016

1/2
Please reload

Recent Posts

July 10, 2020

July 7, 2020

July 7, 2020

Please reload

Archive