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

Name: Persian chickpea salad with marinated vegan feta and minted tahini dressing – Food & Home Magazine
Ingredients: PERSIAN SALAD; 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; freshly ground black pepper; MARINATED VEGAN FETA; 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; MINTED TAHINI DRESSING; 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

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The vegan feta can be replaced with soft or Danish-style feta.

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