2vine-ripened tomatoes, halved, seeds removed, cut into thin wedges
2large purple carrots, coarsely shaved with a peeler
Seedsfrom ½ pomegranate
1/3 cup(firmly packed) each coriander, flat-leaf parsley and dill
1small Spanish onion, halved, thinly sliced
200 gmsoft Persian feta, coarsely crumbled
1 tbsppomegranate molasses
1 tbsplemon juice
60 ml(¼ cup) extra-virgin olive oil
Combine chickpeas and enough cold water to cover generously in a saucepan (do not salt water), bring to the boil over medium heat, reduce heat to low and simmer until tender (30-40 minutes). Set aside to drain and cool.
For pomegranate dressing, whisk ingredients in a small bowl to combine, season to taste and set aside.
Toss chickpeas, pomegranate dressing and remaining ingredients (except feta) in a bowl to combine, season to taste, scatter with feta and serve.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.