Greek chickpea salad with melting feta

Greek chickpea salad with melting feta

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins Cook: 5 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal284
  • fat14g
  • saturates6g
  • carbs21g
  • sugars7g
  • fibre7g
  • protein15g
  • salt1.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the salad

    • 1 tsp red wine vinegar
    • 2 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • good pinch of dried oregano or 1 tsp fresh, chopped
      Oregano

      Oregano

      or-ee-gar-no

      Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

    • 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
      Bowl of olives

      Olive

      ol-liv

      Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

    • 3 tomatoes, cut into wedges
    • small handful mint leaves
      Mint

      Mint

      mi-nt

      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    For the cheese

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

      Feta

      feh-tah

      A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

    • 1-2 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    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.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.