Name: Persian-style chickpea salad
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 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

Persian-style chickpea salad

Australian Gourmet Traveller recipe for Persian-style chickpea salad.

Serves 6

Prep

30M

Cook

40M

Total

1H 10M

Skip to Recipe

You’ll need to begin this recipe a day ahead to soak the chickpeas.

Ingredients

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

Main

1.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.

2.For pomegranate dressing, whisk ingredients in a small bowl to combine, season to taste and set aside.

3.Toss chickpeas, pomegranate dressing and remaining ingredients (except feta) in a bowl to combine, season to taste, scatter with feta and serve.