Spiced Chickpeas and Summer Veggie Salad

• 2 medium cucumbers, diced – or 3 small Persian cucumbers, diced

• 2 medium tomatoes, diced  – or about 12 cherry tomatoes, halved
• 1 red onion (small) , diced
• 1 bunch of radishes, diced
• 1 red bell pepper, diced
• 1/2 c cilantro, coarsely chopped
• 1/2 c parsley, coarsely chopped

Combine cucumber, tomato, onion, radish and pepper in a large bowl.  Add cilantro and parsley and mix.

to make the dressing:

• 5 T olive oil
• grated zest of one lemon
• 2 T lemon juice
• 1 1/2 T sherry vinegar
• 1 clove garlic, minced
• 2 tsp pomegranate molasses (or maple syrup, agave, or sugar)
• 1/2 tsp salt 
• grind of pepper

Pour the olive oil in a jar; add lemon juice and zest, vinegar, garlic and pomegranate molasses.  Season with salt – and pepper to taste.  Pour dressing over the salad and toss lightly to coat and set aside.

to prepare the chickpeas:

• 14 oz can chickpeas, drained and rinsed
• 1 T olive oil
• 1 tsp ground cumin
• 1 tsp allspice
• 1 tsp ground cardamon
• 1/4 tsp salt

Mix cardamom, allspice, cumin and a 1/4 tsp salt, and spread on a plate or tray.  Toss the chickpeas with the spice mixture to coat well.  Heat 1 T olive oil in a medium frying pan over medium heat.  Add the spiced chickpeas and fry for 2-3 minutes, shaking the pan so that they cook evenly.

Serve the warm chickpeas with in a mound on top of the dressed salad – either in individual bowls or in one large salad bowl.