Chickpea and Feta Salad

Today our healthy food recipes is Chickpea and Feta Salad. Read more to find out the ingredients needed, preparation time, cooking time and how to cook.

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

 

Chickpea and Feta Salad

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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