LOVE IT & leaf it
Oct 14, 2019
5 minutes
RECIPES BY CHRISTINE CAPENDALE STYLING AND PHOTOGRAPHS
BY HEIN VAN TONDER
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
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