15-minute meal recipe for 2 people, takes only 5 mins; recipe has red wine vinegar, rapeseed oil, oregano, chickpea, red onion, cucumber, olive, tomatoes, mint, plain flour, ground cumin, feta and rapeseed oil.
Greek chickpea salad with melting feta
Course: 15-minute meal
Servings
2
servings
Prep time
10 mins
Ingredients
- Red Wine Vinegar: 1 tsp red wine vinegar
- Rapeseed Oil: 2 tsp rapeseed oil
- Oregano: good pinch of dried oregano or 1 tsp fresh, chopped
- Chickpea: 175g canned chickpeas, drained
- Red Onion: 1 small red onion, finely chopped
- Cucumber: 10cm/4in piece of cucumber, cut into chunks
- Olive: 6 pitted Kalamata olives, halved and rinsed to remove excess salt
- Tomatoes: 3 tomatoes, cut into wedges
- Mint: small handful mint leaves
- Plain Flour: 2 tsp plain flour
- Ground Cumin: 1/2 tsp ground cumin
- Feta: 100g reduced-fat feta (sometimes called salad cheese), cubed
Directions
- Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don't toss yet.
- 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.
