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
2–3 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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