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Garbanzo Salad with Pomegranate Seed





Yields
Makes 6 servings

In her Pakistan homeland, Farah Ahmed ate this refreshing salad to break the fast of Ramadan, the ninth month of the Islamic year. With the cool crunch of pomegranates and cucumbers, it makes an appealing dish for a hot summer day.

 1 teaspoon ground cumin
 1/3 cup lime or lemon juice
 1 tablespoon sugar
 1 tablespoon chopped fresh cilantro
 1/4 teaspoon cayenne
 1 cup pomegranate seeds
 2 cans (15 oz. each) garbanzos, rinsed and drained
 1 cup peeled, diced (1/2-in. cubes) cucumber
 1/2 cup chopped mild onion
  Salt and pepper
Step 1
1

In a 6- to 8-inch 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.

Step 2
2

Add pomegranate seeds, garbanzos, cucumber, and onion to bowl. Mix and add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories139
% Daily Value *
Total Fat 2.4g4%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 162mg8%
Total Carbohydrate 25g10%

Dietary Fiber 4.3g16%
Protein 5.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.