Persian-style chickpea salad


You'll need

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

Method

  • 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.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Gutsy grenache rosé.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool