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Chickpea Salad


½ teaspoon sugar

1½ teaspoons salt

Juice from 2 limes

⅓ cup 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

*The flavor is better if you soak and then cook dried chickpeas, but canned ones will work in a pinch.


  1. For dressing, dissolve sugar and salt in lime juice. Once dissolved, stir in oil. Season to taste.
  2. Gently mix all other ingredients together in a bowl. Fold in dressing and set aside for 30 minutes to allow flavors to meld.
  3. Transfer to serving vessel and enjoy.
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