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
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