INGREDIENTS
1 can
Chickpeas
1/2 cup
Cilantro, lightly packed fresh leaves
1/2 cup
Pomegranate seeds
1
Shallot, large
2 tbsp
Lemon juice, fresh
1 pinch
Red-pepper flakes
1/2 tsp
Salt, coarse
2 tbsp
Olive oil, extra-virgin
1/4 tsp
Cumin seeds
1 cup
Greek yogurt
1 cup
Whole freekeh