Greek chickpea salad with melting feta

Greek chickpea salad with melting feta

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
284
protein
15g
carbs
21g
fat
14g
saturates
6g
fibre
7g
sugar
7g
salt
1.8g

Ingredients

For the salad

  • 1 tsp red wine vinegar
  • 2 tsp rapeseed oil
  • good pinch of dried oregano or 1 tsp fresh, chopped
  • 175g canned chickpeas, drained
  • 1 small red onion, finely chopped
  • 10cm/4in piece of cucumber, cut into chunks
  • 6 pitted Kalamata olives, halved and rinsed to remove excess salt
  • 3 tomatoes, cut into wedges
  • small handful mint leaves

For the cheese

  • 2 tsp plain flour
  • ½ tsp ground cumin
  • 100g reduced-fat feta (sometimes called salad cheese), cubed
  • 1-2 tsp rapeseed oil

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Method

  1. Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don’t toss yet.
  2. 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.

Recipe from Good Food magazine, August 2014

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