Yield
Makes 6 servings

In her Pakistan homeland, Farah Ahmed ate this refreshing salad to break the fast of Ramadan, the ninth month of the Islamic year. With the cool crunch of pomegranates and cucumbers, it makes an appealing dish for a hot summer day.

How to Make It

Step 1

In a 6- to 8-inch frying pan over low heat, stir cumin until fragrant, 3 to 4 minutes. Scrape cumin into a large bowl and add lime juice, sugar, chopped cilantro, and cayenne.

Step 2

Add pomegranate seeds, garbanzos, cucumber, and onion to bowl. Mix and add salt and pepper to taste.

Ratings & Reviews