CHICKPEA SALAD

August 3, 2020

 

Ingredients
½ teaspoon sugar
1½ teaspoons salt
Juice from 2 limes
⅓ cup Persian Lime 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 (or use halved red grapes)
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 Persian Lime 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.

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