GARBANZO-POMEGRANATE SALAD (Pakistan)

1 teas. ground cumin

juice from 1 lemon and 1 lime

1 tbls. sugar

¼ teas. cayenne

½ cup chopped cilantro

seeds from 1 pomegranate

2 cans (15 oz.) garbanzo beans, rinsed and drained

1 cucumber, peeled, seeded and diced

½ cup chopped mild onion

salt and pepper to taste

In a small pan over a low flame, stir cumin until fragrant (3 minutes). Mix together: cumin, juices, sugar, cayenne and cilantro in a large bowl. Add remaining ingredients, toss and add salt and pepper to taste. Refrigerate.