Kabuli Chana Salad
This simple salad makes a wonderful, refreshing lunch or a light dinner. Try it over a bed of leafy greens or with some crusty hot sourdough bread spread with ghee.
freshly cooked, or 1 can drained and rinsed garbanzo beans
or jalapeno pepper
lime or lemon juice
toasted and ground
Bombay chaat masala
kashmiri red chili powder
Himalayan pink salt
sacha inchi oil
Put Kabuli chana, onion, tomato, cucumber, chili pepper, cilantro and mint in bowl.
Stir in lemon or lime juice and all spices including salt and pepper.
Toss with a drizzle of Sacha Inchi Oil and just a dash of Primal oil for a little zest.
Adjust seasonings to taste. Serve garnished with pomegranate arils.