Seasonal Recipes

Persian Style Chickpea Salad

 

250 gm (1¼ cups) dried chickpeas, soaked overnight in cold water, drained

vine-ripened tomatoes, halved, seeds removed, cut into thin wedges

large purple carrots, coarsely shaved with a peeler

Seeds from ½ pomegranate

1/3 cup (firmly packed) each coriander, flat-leaf parsley and dill

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

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.

Recipe : Gourmet Traveller