Chickpea Salad from Chef Vishwesh Bhatt of City Grocery Restaurant group in Oxford
Photo by Bob Bayne

recipe heading-plus-icon

yields

8–10 servings

    Ingredients
  • 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.
steps
  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.
  • from Chef Vishwesh Bhatt of City Grocery Restaurant group in Oxford, Mississippi

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