chickpea and feta salad
How to make chickpea and feta salad recipe
Serves 4
Preparation time 10 minutes, Cooking time 5–7 minutes
Ingredients:
400 g (13 oz) can chickpeas, drained
1 Lebanese cucumber or ½ cucumber, diced
150 g (5 oz) radishes, thinly sliced
150 g (5 oz) red seedless grapes, halved
1 small radicchio, sliced
200 g (7 oz) reduced-fat feta cheese, cut into 4 pieces
2 tablespoons extra virgin rapeseed or olive oil
½ teaspoon dried oregano
2 heaped tablespoons pumpkin seeds
small handful of radish sprouts (optional)
salt and pepper
lemon wedges, to serve
Method:
Mix together the chickpeas, cucumber, radishes and grapes in a large bowl. Toss lightly with the radicchio, season with salt and pepper and pile into serving dishes.
Place the feta on a foil-lined grill pan, drizzle with 2 teaspoons of the oil and sprinkle with the dried oregano and a little pepper. Cook under a preheated grill for 3–4 minutes or until golden.
Remove from the grill and leave to cool for 2–3 minutes.
Heat a small nonstick frying pan over a medium heat, add the pumpkin seeds and dry-fry for 2–3 minutes or until lightly golden. Tip on to a small plate.
Arrange the grilled feta on the salad. Scatter over the toasted pumpkin seeds and radish sprouts, if using. Drizzle with the remaining oil and serve immediately with the lemon wedges.
For watermelon & haloumi salad, mix together ½ peeled watermelon, cut into large chunks, with 2 tablespoons chopped mint, ½ finely chopped red onion, 16–20 pitted black olives and the chickpeas.
Replace the feta with 200 g (7 oz) haloumi cheese and cut into slices. Brush with the oil and grill as above. Serve with the pumpkin seeds as above.
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