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.
1 teaspoon ground cumin
1/3 cup lime or lemon juice
1 tablespoon sugar
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne
1 cup pomegranate seeds
2 cans (15 oz. each) garbanzos, rinsed and drained
1 cup peeled, diced (1/2-in. cubes) cucumber
1/2 cup chopped mild onion
Salt and pepper
How to Make It
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.
Add pomegranate seeds, garbanzos, cucumber, and onion to bowl. Mix and add salt and pepper to taste.