- Serving: 2
Nutrition facts (per portion)
- Calories: 284
- Fat Content: 14g
- Saturated Fat Content: 6g
- Carbohydrate Content: 21g
- Sugar Content: 7g
- Fiber Content: 7g
- Protein Content: 15g
- Sodium Content: 1.8g
Greek chickpea salad with melting feta
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
- rapeseed-oil - 1-2 tsp rapeseed oil
Instructions
- 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.
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.
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