PERSIAN CHICKPEA SALAD

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

For dressing, juice lemon to measure 3 tbsp (45 mL) juice.

Step 2

Whisk together lemon juice, oil, cinnamon, cumin, salt and cayenne pepper in Classic Batter Bowl.

Step 3

For salad, drain and rinse chickpeas in small Colander.

Step 4

Chop onion half using Santoku Knife and place into Strainer; rinse under cold running water.

Step 5

Drain onion and pat dry with paper towel.

Step 6

Chop cucumber; seed and chop tomatoes.

Step 7

Add chickpeas, onion, cucumber and tomatoes to dressing; toss to coat.

Step 8

Thinly slice mint and fold into salad.

Step 9

Dice queso fresco.

Step 10

Serve each salad topped with queso fresco and toasted pita bread, if desire