LOVE IT & leaf it

PERSIAN CHICKPEA SALAD WITH MARINATED VEGAN FETA AND MINTED TAHINI DRESSING

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

Serves 4 EASY 25 mins + 15 mins, to marinate

WHAT YOU NEED PERSIAN SALAD

500g chickpeas, cooked, rinsed and drained
200g cherry tomatoes, halved
1 red onion, finely diced
1 cup cucumber, chopped or sliced
100g (½ cup) pomegranate rubies
20g (¼ cup) firmly packed fresh dill, lightly chopped
15g (¼ cup) each firmly packed fresh flat-leaf parsley and coriander, lightly chopped
salt and freshly ground black pepper, to taste

MARINATED VEGAN FETA

60ml (¼ cup) 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