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Recipe by olive magazine

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1. Cut the peel and pith off the orange with a sharp knife, then finely slice across the orange. Mix together the dressing ingredients.
2. Toss everything together and season well.

Per serving

406 kcalories, protein 17.9g, carbohydrate 29.7g, fat 24.7 g, saturated fat 7.9g, fibre 6.6g, salt 2.52 g

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Ingredients

• 1 orange
• 400g tin chickpeas , rinsed and drained
• 100g feta cheese , broken into chunks
• 1 small bunch mint , chopped
• 1 small bunch parsley , chopped

DRESSING

• 2 tbsp olive oil
• 1 orange , juiced
• 1 tbsp cider vinegar

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 1 orange
• 400g tin chickpeas , rinsed and drained
• 100g feta cheese , broken into chunks
• 1 small bunch mint , chopped
• 1 small bunch parsley , chopped

DRESSING

• 2 tbsp olive oil
• 1 orange , juiced
• 1 tbsp cider vinegar

Per serving

406 kcalories, protein 17.9g, carbohydrate 29.7g, fat 24.7 g, saturated fat 7.9g, fibre 6.6g, salt 2.52 g

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