INGREDIENTS
1 can
chickpeas ((1 1/2 cups), rinsed and drained)
1 tbsp
olive oil
1/2 tsp
sumac
salt (to taste)
1
head Romaine lettuce (shredded)
2
Persian cucumbers (sliced (substitute 1/2 English cucumber if Persian unavailable))
1
small red onion (thinly sliced into rings)
1
green bell pepper (chopped)
3
large radishes (sliced)
1 cup
cherry tomatoes (quartered)
1
small bunch of parsley (chopped)
1/2
bunch mint (chopped)
1 clove
garlic (crushed)
1/3 cup
olive oil
1/4 cup
lemon juice
2 tbsp
pomegranate molasses
salt (to taste)