Mixed Herb Salad with a Pomegranate Vinaigrette

Ingredients

• 6 scallions (thinly sliced)
• ½ cup plus 2 tablespoons roughly chopped fresh dill
• 1 ½ cups roughly chopped fresh parsley
• ½ cup roughly chopped fresh mint
• 1 cup basil leaves (packed, torn in half)
• 1 cup microgreens or baby watercress
• 1 ½ cups roughly chopped baby arugula
• 10 French finger radishes (thinly sliced lengthwise on a mandoline)
• 3 Persian cucumbers (halved lengthwise and thinly sliced into half moons)
• 3 tablespoons finely diced preserved lemon
• Pomegranate Vinaigrette (recipe below)
• Crispy Chickpeas
• 2 tablespoons pomegranate molasses
• 3 tablespoons red wine vinegar
• 1 teaspoon honey
• ¼ teaspoon Kosher salt
• Freshly ground black pepper (to taste)
• 6 tablespoons extra-virgin olive oil