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Greek chickpea salad with melting feta

Greek chickpea salad with melting feta

A star rating of 4 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal284
fat14g
saturates6g
carbs21g
sugars7g
fibre7g
protein15g
salt1.8g
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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

Method

  • STEP 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.

  • STEP 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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A star rating of 4 out of 5.9 ratings
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