Step 1

In a small bowl, whisk together the lemon juice, light brown sugar, sea salt and chili pepper. Set dressing aside. In a large bowl, combine the chickpeas, mango, pomegranate arils and shallot. Gently mix to combine, then pour the dressing over top before serving and gently toss. Transfer to a serving dish and garnish with julienned mint and whole mint leaves.

Step 3

Yield: Makes 4-6 servings

Step 6

Shayma Owaise Saadat is a Food Writer and Chef. She lives in Toronto with her husband and son. You can follow her culinary journey at www.ShaymaSaadat.com or on Instagram.