Greek chickpea salad with melting feta
Serves 2
Easy
Prep:
Cook:
This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta
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For the salad
- 1 tsp red wine vinegar
- 2 tsp rapeseed oil
- good pinch of dried oreganoor 1 tsp fresh, chopped
- 175g canned chickpeasdrained
- 1 small red onionfinely chopped
- 10cm/4in piece of cucumbercut into chunks
- 6 pitted Kalamata oliveshalved and rinsed to remove excess salt
- 3 tomatoescut into wedges
- small handful mintleaves
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
Nutrition: per serving
- kcal284
- fat14g
- saturates6g
- carbs21g
- sugars7g
- fibre7g
- protein15g
- salt1.8g
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.
