PERSIAN CHICKPEA SALAD WITH POMEGRANATE DRESSING
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) pomegranate molasses
1 tbsp (15 ml) lemon juice
1¼ cups (325 ml) dried chickpeas, soaked overnight in cold water1
2 firm ripe tomatoes, cored and diced
2 heirloom purple carrots, peeled and shaved lengthwise into strips
3 cups (750 ml) baby arugula, washed and patted dry
½ small red onion, thinly sliced, separated into rings
⅓ cup (75 ml) each finely chopped cilantro, Italian parsley and Thai basil
4 oz (125 g) Macedonian feta, crumbled
½ pomegranate, seeds only
- To make POMEGRANATE DRESSING: Combine olive oil, pomegranate molasses and lemon juice in a small bowl. Whisk until emulsified. Transfer to a small jar and refrigerate until ready to use. Makes ⅓ cup (75 ml).
- To make SALAD: Place chickpeas in bowl and cover with cold water with a couple inches (5 cm) to spare. Soak overnight then drain and rinse. Place in a large saucepan and cover generously with cold water again. Bring to a boil over medium-high heat. Cover, with lid ajar, reduce heat to medium-low and simmer until chickpeas are tender, about 30 to 40 minutes. When tender, drain and place in a large bowl. Set aside to cool. Discard any skins that may have popped off during cooking.
- Add tomatoes, carrots, arugula and onion to cooled chickpeas. Top with chopped herbs. Refrigerate until ready to serve.
- Drizzle salad with dressing. Gently toss to evenly distribute. Transfer to a serving platter and scatter cheese and pomegranate seeds over top. Serve immediately.