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  • Food & Home Entertaining

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    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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