recipe 
yields
8–10 servings
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.
Ingredients
steps
- For dressing, dissolve sugar and salt in lime juice. Once dissolved, stir in 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.
Date Published: 09.12.15
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- from Chef Vishwesh Bhatt of City Grocery Restaurant group in Oxford, Mississippi
