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.
  • 1-1/2 cups Kabuli chanafreshly cooked, or 1 can drained and rinsed garbanzo beans
  • 1small onion, reddiced
  • 1 tomatochopped
  • 1/2 English cucumberchopped
  • 1 green chilliesor jalapeno pepper
  • 3-4tbsp cilantrochopped
  • 2tbsp mint leaveschopped
  • 2tbsp lime or lemon juice
  • 2tsp cumin seedstoasted and ground
  • 1tsp Bombay chaat masalaground
  • 1/4tsp kashmiri red chili powder
  • Himalayan pink saltto taste
  • black peppercornsground
  • sacha inchi oil
  • PrimalOil
  • pomegranate arils
  1. Put Kabuli chana, onion, tomato, cucumber, chili pepper, cilantro and mint in bowl.
  2. Stir in lemon or lime juice and all spices including salt and pepper.
  3. Toss with a drizzle of Sacha Inchi Oil and just a dash of Primal oil for a little zest.
  4. Adjust seasonings to taste. Serve garnished with pomegranate arils.