Chickpea Salad with Lebanese Spices

Dressing:

3 Tbsp. extra virgin olive oil

1 Tbsp. lemon juice

1 Tbsp. pomegranate molasses

1 tsp. honey

1 small clove garlic, crushed

Kosher salt to taste

Salad:

8 large spring onions, finely sliced

squeeze of lemon juice

1 pint cherry tomatoes, quartered (or halved if very small)

(2) 15oz. can chickpeas, devided in half; drained and rinsed

3 Tbsp. Lebanese spice mix (recipe follows)

4 oz. soft,  goat cheese 

6 Tbsp. chopped fresh cilantro

3 Tbsp. chopped flat leaf parsley

Kosher salt and fresh ground black pepper, to taste

leaves of baby gem, romaine or other crunchy lettuce to serve

Preheat oven to 400 degrees F.

Prepare the dressing by whisking together the olive oil, lemon juice, pomegranate molasses, honey, crushed garlic and salt to taste.  Reserve on the side.

Spread one half of the chickpeas on a baking sheet and place into hot oven.  Cook for 20 minutes, shaking tray half way through cooking time.  Remove tray from oven and toss with 1 Tbsp. olive oil and 3 Tbsp. spice mix.  Spread them out again on tray and return to oven for another 10 minutes until browned and crunchy. (These also make a wonderful snack, serve either warm or at room tempurature)

Add the spring onions to a salad bowl and sprinkle with a good squeeze of lemon juice. Add the tomatoes, chickpeas (both plain and roasted), goat cheese, cilantro, parsley and dressing to the salad bowl. Toss to mix. Add coarse salt and black pepper to taste.   Scoop spoonfuls of salad onto crunchy lettuce leaves, serve and enjoy!

Lebanese Spice Mix:

Allspice

Blk Pepper

Cinnamon

Cloves

Nutmeg

Fenugreek

Ginger

Buy the ingredients in powder form (or make into powder using pestel and mortar). Mix together equal quantities of all the above. Once complete, keep in a sealed jar or container and it will last for at least six months