Persian-style chickpea salad

AT A GLANCE

  • Serves 6 people

  • 250 gm (1¼ cups) dried chickpeas, soaked overnight in cold water, drained
  • 2 vine-ripened tomatoes, halved, seeds removed, cut into thin wedges
  • 2 large purple carrots, coarsely shaved with a peeler
  • Seeds from ½ pomegranate
  • 1/3 cup (firmly packed) each coriander, flat-leaf parsley and dill
  • 1 small Spanish onion, halved, thinly sliced
  • 200 gm soft Persian feta, coarsely crumbled
  •  
  • Pomegranate dressing
  • 1 tbsp pomegranate molasses
  • 1 tbsp lemon juice
  • 60 ml (¼ cup) extra-virgin olive oil
01   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.
02   For pomegranate dressing, whisk ingredients in a small bowl to combine, season to taste and set aside.
03   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.

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LUCY WEIGHT

Drinking Suggestion:

GUTSY GRENACHE ROSÉ. , suggested by MAX ALLEN

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