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.
- 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.
- from Chef Vishwesh Bhatt of City Grocery Restaurant group in Oxford, Mississippi