Greek-style chickpea & parsley salad

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• 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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• sk

  01 August 2010

  sk commented on this recipe

  Lovely, lovely, lovely

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• Sarah

  11 November 2010

  Sarah rated and commented on this recipe

  

  Delicious!

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• agacius

  30 December 2010

  agacius rated and commented on this recipe

  

  very tasty!

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• natvy

  06 April 2011

  natvy rated and commented on this recipe

  

  Very fresh and tasty! very easy to do, prob a favourite for this summer!

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• Mezel

  19 April 2011

  Mezel rated and commented on this recipe

  

  I made this for a lunch. It was very tasty and fresh but I think it would be better as a side dish with something else more substantial. Will make again alongside a meat or fish dish. Also, not too sure about the basil, might try mint instead next time as it might compliment the flavours better.

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• PamyM

  02 March 2012

  PamyM rated and commented on this recipe

  

  Had this last night with some grilled salmon, it was fabulous!

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• CocoVanilla

  05 June 2012

  CocoVanilla rated and commented on this recipe

  

  Too much onion, too little of the other stuff. And a shame such that a healthy salad should have so many calories (due to the olive oil) Might make it again but make some changes!

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• rachelulu

  16 July 2012

  rachelulu rated and commented on this recipe

  

  The tastiest salad ever. Goes really well with lamb koftas.

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• Liezel

  06 August 2012

  Liezel rated and commented on this recipe

  

  Delicious! I had left over parsley from the weekend, typed it into the search engine and came up with this salad. It was a great side to grilled pork chops. Had to replace the cucumber with celerry because I didn't have any and I thoughtit was perfect, excellent crunch and will make it the same next time

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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

Ready 10 mins

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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