Greek chickpea salad with melting feta

Greek chickpea salad with melting feta

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(7 ratings)

Prep: 10 mins Cook: 5 mins


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


    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



      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



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

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



      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



      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…


    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.

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    Comments, questions and tips

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    27th Jul, 2019
    Though the end result was tasty I think there are a few quantities wrong in this recipe. For two people I used two tomatoes, a small cucumber, half a red onion, 400g tin of chickpeas and a big handful of olives (6 is pitiful!). Also a smidge more dressing needed. Also my feta just stuck to the pan but I think that came down to the quality of the pan. After a quick fry, putting the cubes under a hot grill had a much better effect.
    5th Dec, 2018
    Disappointing. I like Greek Salad and thought I would try the variations suggested here for a change but I wish I hadn't bothered. Firstly the proportions seem a bit off - for three good size tomatoes I would suggest more cucumber (about half - so 15cm at least?) and less onion (half an onion was plenty in my opinion even though the one I used was quite small). As an olive-lover I definitely also added more than six olives... I used rapeseed oil as recommended but I don't think it was any better than the olive oil I would usually use. Secondly I can't see how frying the feta improved things at all and the taste of the cumin seemed to overwhelm everything else - not in a good way. I'm surprised by the high ratings given in the past - I'll be sticking to a more traditional approach next time!
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