Name: Greek chickpea salad with melting feta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Greek
Ingredients: 1 tsp red wine vinegar; 2 tsp rapeseed oil; good pinch of dried oregano or 1 tsp fresh, chopped; 175g canned chickpeas drained; 1 small red onion finely chopped; 10cm/4in piece of cucumber cut into chunks; 6 pitted Kalamata olives halved and rinsed to remove excess salt; 3 tomatoes cut into wedges; small handful mint leaves; 2 tsp plain flour; ½ tsp ground cumin; 100g reduced-fat feta (sometimes called salad cheese), cubed; 1-2 tsp rapeseed oil

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Greek chickpea salad with melting feta

Greek chickpea salad with melting feta

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4 out of 5.10 ratingsRate

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This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the salad

1 tsp red wine vinegar
2 tsp rapeseed oil
good pinch of dried oregano

or 1 tsp fresh, chopped
175g canned chickpeas

drained
1 small red onion

finely chopped
10cm/4in piece of cucumber

cut into chunks
6 pitted Kalamata olives

halved and rinsed to remove excess salt
3 tomatoes

cut into wedges
small handful mint

leaves

For the cheese

2 tsp plain flour
½ tsp ground cumin
100g reduced-fat feta

(sometimes called salad cheese), cubed
1-2 tsp rapeseed oil

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Nutrition: per serving

kcal284
fat14g
saturates6g
carbs21g
sugars7g
fibre7g
protein15g
salt1.8g

Method

step 1

Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don’t toss yet.
step 2

Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.

Recipe from Good Food magazine, August 2014

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A star rating of 4 out of 5.10 ratings

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