Greek-style chickpea & parsley salad

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olive magazine

4 ratings

Recipe by olive magazine

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1. Put the chickpeas, onion, cucumber, parsley, feta and basil in a large bowl and toss well to combine. Mix the red wine vinegar and 3 tbsp extra-virgin olive oil together and season well. Pour over the salad and toss.

Know-how

Eat this on its own or with houmous and pitta bread.

Per serving

429 kcalories, protein 17.4g, carbohydrate 23.4g, fat 30.3 g, saturated fat 8.7g, fibre 5.8g, salt 2.77 g

Latest comments and suggestions

• Belkey

  13 March 2008

  Belkey rated and commented on this recipe

  

  Delicious summer salad, great for picinics because the flavours really mingle well and intensify. Add some chorizo chunks for a complete meal.

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• SMiles

  13 April 2008

  SMiles commented on this recipe

  Fantastic salad, really tasty and really easy, tastes just as good the next day!

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• My recipes

  28 April 2008

  My recipes rated and commented on this recipe

  

  Amazing! We make this salad most weeks and keeps well in the fridge

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• sarah jane

  11 May 2008

  sarah jane rated and commented on this recipe

  

  served it as a starter before morrocan lamb stew. served it with pitta bread. Very successful.woild advise good quality chick peas

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• hollenka99

  27 June 2008

  hollenka99 commented on this recipe

  A very nice and fresh tasting salad. Great for a light summer lunch.

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• redguide

  26 March 2009

  redguide commented on this recipe

  Oh, yummmmmmmm. As they say above, you can make it in the morning and it will be waiting for you for lunch...So good. We just had a baguette with it yesterday, perfect.

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• redguide

  26 March 2009

  redguide rated and commented on this recipe

  

  Oops, forgot to rate it....sory. It really is a keeper and open to whatever else you want to add too.

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Ingredients

• 400g tin chickpeas , drained and rinsed
• red onion , cut into thin wedges
• ¼ cucumber , halved lengthways and sliced diagonally
• a small bunch flat-leaf parsley , roughly chopped
• 100g feta cheese , crumbled
• a small handful basil leaves , roughly chopped
• 2 tbsp red wine vinegar
• extra-virgin olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• 400g tin chickpeas , drained and rinsed
• red onion , cut into thin wedges
• ¼ cucumber , halved lengthways and sliced diagonally
• a small bunch flat-leaf parsley , roughly chopped
• 100g feta cheese , crumbled
• a small handful basil leaves , roughly chopped
• 2 tbsp red wine vinegar
• extra-virgin olive oil

Per serving

429 kcalories, protein 17.4g, carbohydrate 23.4g, fat 30.3 g, saturated fat 8.7g, fibre 5.8g, salt 2.77 g

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