Syrian Chickpea Salad

Syrian-inspired brunchChickpea Salad

400g tin fava beans/broad beans, drained
1 can garbanzo beans OR half of the cooked chickpeas
handful fresh parsley leaves
1 beef tomato, roughly chopped
squeeze lemon juice
2 tbsp pomegranate molasses
good pinch ground cumin
2ā€“3 spring onions, thinly sliced

  1. To make the chickpea salad, mix half the remaining cooked chickpeas with the beans. Add the remaining ingredients and season to taste.

 

 

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