Chickpea, Feta and Coriander Salad
Serves 4 - Recipe provided by The Age Epicure November 28, 2006
"When using feta in salads such as this, go for the softer style feta in olive oil rather than the usual firm cheese in brine. It adds a rich and salty hit"
1 x 400g can chickpeas, drained
1 red onion, thinly sliced
150g feta, crumbled
1 cup coriander leaves
1 cup flat-leaf parsley leaves
2 tablespoons lemon juice
1 tablespoon pomegranate molasses
60ml (1/4 cup) olive oil
salt and freshly ground black pepper
Lightly toss together the chickpeas, onion, feta and herbs. Add lemon juice, pomegranate molasses, oil, salt and pepper. Toss and serve immediately with a chilled glass of Pfeiffer Gamay.