This is a light, summery salad with the added sustenance of chickpeas. If you can source fresh pomegranate, the jewel-like orbs will make this salad even more beautiful and delicious, but they aren’t in season right now, at least in Tasmania. Cooking your own chickpeas will give by far the best result, but canned will work in a pinch.
- 500 g (2½ cups) freshly cooked chickpeas or rinsed canned chickpeas
- 1 small red onion, thinly sliced
- 70 g (¼ cup) natural yoghurt
- 2 tbsp pomegranate molasses (see Note)
- 2 tbsp extra virgin olive oil
- 4 cups baby spinach leaves
- 2 tsp sumac (see Note)
- fresh pomegranate seeds, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 15 minutes
Place chickpeas and onion in a large bowl and toss to combine. Whisk yoghurt, pomegranate molasses and oil until combined, season with salt and pepper, then toss into the chickpea and onion mixture. Set aside for 15 minutes to allow flavours to develop.
Add baby spinach and 1 tsp sumac to chickpea mixture, and gently toss to combine. Transfer to a serving dish and sprinkle with remaining 1 tsp sumac. If you can find a fresh pomegranate, sprinkle over some of the seeds, then serve.
• Pomegranate molasses is available from delis and Middle Eastern food shops.
• Sumac, available from supermarkets, is a tangy reddish-brown Middle Eastern spice often used in marinades, salads and dressings.
Photography Alan Benson
As seen in Feast magazine, Dec/Jan 2013, Issue 27. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.