Garbanzo Salad with Pomegranate Arils

1 teaspoon ground cumin

1/3 cup lime or lemon juice

1 tablespoon sugar

1 tablespoon cayenne

1 cup pomegranate arils

2 (15 oz.) cans garbanzos, rinsed and drained

1 cup peeled, diced cucumber

1/2 cup chopped mild onion

Salt and pepper


In a small fry pan over low heat, stir cumin until fragrant for 3-4 minutes. Scrape cumin into a large bowl, and add lime juice, sugar, chopped cilantro and cayenne. Add pomegranate arils, garbanzos, cucumbers and onion. Mix, and add salt and pepper to taste.