In a large serving bowl, whisk the pomegranate syrup with the olive oil and lemon juice. Season with salt and pepper. Add the sunflower sprouts, mint, cilantro and jalapeño and toss to coat. Season with salt and pepper and toss again. Serve right away.
Pomegranate syrup, which is sweeter than pomegranate molasses, is available at Mediterranean markets and kalustyans.com.
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