I liked this, but I enjoyed it more without the lemon peel and juice. It seems like a good side with something, but I’m not sure what. I could see it in a pita with some roasted red peppers. Anyone have other ideas?

Really like this dish, which I’ve made now a couple times. The recipe here calls for a cast iron skillet, but I think stainless steel is preferable due to the late-added citrus. BTW, this is killer topped with mint and yogurt.

Genius! Initially used Kidney Beans as that is what I had in the cupboard, and exchanged the cumin with oregano for the salad I was using it for was more mediterranean style. It was so flavorful, I finished it off the next day, cold, straight out of the refrigerator. This time I've followed most of the recipe with the Fennel and 1/2 tsp cumin, 1 teaspoon whole coriander. Made it into a wrap with grated carrot, lettuce, onion and lemon, garlic, tahini, pomegranate molasses dressing with Urfa Bibir pepper. Even the teenager loved it.

The salad was a lot drier than I expected. I would try it again but consider adding broth to make it s little creamier.

I always have dried garbanzo around, I buy them in bulk from my local Asian store. Soaked and boiled are SO much better than canned, better consistency and better flavor. The crunch of the spices and scallions were great additions. Overall surprisingly tasty!