Persian chickpea salad with marinated vegan feta and minted tahini dressing – Food & Home Magazine

Ingredients

• <h3>PERSIAN SALAD</h3>
• 500g chickpeas, cooked, rinsed and drained
• 200g cherry tomatoes, halved
• 1 red onion, finely diced
• 1 cup cucumber, chopped or sliced
• 100g pomegranate rubies
• 20g firmly packed fresh dill, lightly chopped
• 15g each firmly packed fresh flat-leaf parsley and coriander, lightly chopped
• salt and freshly ground black pepper, to taste
• <h3>MARINATED VEGAN FETA</h3>
• 60ml olive oil
• 1 tsp sumac (find at select supermarkets and online retailers)
• 2 tbsp lime juice
• zest of 1 lime
• 1 tsp chilli flakes
• 300g vegan feta
• <h3>MINTED TAHINI DRESSING</h3>
• ⅓ cup tahini
• 3 tbsp lemon juice
• zest of 1 lemon
• 1 tsp maple syrup
• 1 garlic clove, crushed
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh coriander, chopped
• 80ml (⅓ cup) hot water