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Cold Chickpea Salad with Figs, Olives & Pomegranate Dressing Recipe

5-6 Calimyrna figs
1-1/2 cup red wine
2 Tbsp. Sadaf pomegranate paste
1 Tbsp. freshly squeezed lemon juice
½ cup fruity olive oil
2 tsp. fine sea salt
Freshly ground black pepper, to taste
3 cups chilled chickpeas, prepared with the Master Bean Recipe
1 cup Haddouch salt-cured olives, pitted
¼ cup thinly sliced red onion
¼ cup chopped fresh Italian parsley

1. Trim figs of stem end and cut them into quarters.

2. Heat red wine in a shallow saucepan. When simmering, add figs and cover with a lid. Remove figs from wine when they’re tender, after about 5-6 minutes of simmering. Blot well and set aside.

3. Meanwhile, whisk together pomegranate paste, lemon juice and olive oil. Add salt and black pepper.

4. Combine olives, onion and chickpeas. Add soaked figs and dressing, toss well. Add chopped parsley and toss again.

Serve cold. Serves 4-6.