Ingredients
Yield: 12 to 14 servings
for the salad:
3 c. halved cherry or grape tomatoes (quarter the tomatoes if they are large)
2 large English cucumbers or 8 smaller Persian cucumbers, diced
2 red bell peppers, seeded and diced
2 large carrots, peeled and thinly sliced into coins
1 large white onion, diced
2 c. rough chopped arugula
6 scallions, thinly sliced
6 large cloves garlic, minced
1/3 c. minced fresh cilantro
1/3 c. minced fresh mint
1/3 c. minced fresh parsley
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
for the salad dressing:
1/4 c. apple cider vinegar
juice and zest of 3 large lemons
1/4 c. extra-virgin olive oil
2 tsp. ground sumac
2 tsp. cumin
1 tsp. cinnamon
kosher salt and freshly ground black pepper, to taste
1/4 c. toasted pine nuts
Preparation
