Try this fall and winter dinner salad with touches from Middle-Eastern cuisine: spiced chickpeas, quinoa tabbouleh, and pomegranate. It’s dressed with garlic-infused olive oil, lemon juice, and salt and pepper.
A little spicy from curry powder and turmeric and smoky from pimenton de la vera, these chickpeas are simple to put together and easy to toss on a salad or vegetable.