Spiced Chickpea and Fattoush Salad

For the Salad

1 can of chickpeas, drained and rinsed

1 tbsp olive oil

1 tsp smoked paprika

½ tsp turmeric

Salt and pepper

1 cup chopped cucumbers

1 tbsp cherry tomatoes, halved

¼ cup Kalamata olives, pitted and sliced

1 container Little Leaf Farms lettuce

1 radish thinly sliced

2 tbsp pomegranate seeds

1 tsp minced parsley

For the Sumac Lemon Herb Dressing

2 tbsp tablespoons olive oil

1 tbsp lemon juice

1 garlic clove, minced

1 tsp garlic clove, minced

½ sumac

Salt and pepper to taste

Sautee the chickpeas in a skillet for 1-2 minutes on a medium flame to dry off excess moisture.

Add in the olive oil, paprika, turmeric, salt and pepper and sauté for a minute, then take off the heat and cool.

In a large bowl, combine the lettuce, cucumbers, cherry tomatoes, red onion, olives, and chickpea.

Whisk together the ingredients for the sumac lemon herb dressing.

Drizzle the dressing over the salad and toss gently to combine.

Top with radishes, pomegranate seeds and parsley before serving