This colorful, healthy salad traces its origins to Pakistan and India. We especially enjoy it as a main-course summer salad, sometimes adding diced mango or sweet summer tomatoes.
INGREDIENTS:
1 teaspoon ground cumin
1/3 cup freshly squeezed lime juice
1 tablespoon sugar
1 tablespoon fresh cilantro, chopped
1/4 teaspoon cayenne
1 cup pomegranate seeds
2 cans (15 oz. each) garbanzos, rinsed and drained
1 cup peeled, diced (1/2’cubes) cucumber
1/2 cup red onion, chopped
Optional: 1 cup diced mango
Salt and pepper
METHOD:
In a small frying pan over low heat, stir cumin until fragrant, 3 to 4 minutes. Scrape cumin into a large bowl and add lime juice, sugar, chopped cilantro, and cayenne.
Add pomegranate seeds, garbanzos, cucumber, and onion to the bowl. Mix and add salt and pepper to taste.
