Chickpea, feta and parsley salad

Side dish tonight, December 24, 2015
Great refreshing salad, for any kind of meat or poultry, great with duck .
6 - 8 servings
  • 1 medium onion, diced
  • 3 cloves garlic
  • 1 ½ tablespoons olive oil
  • Pinch red chili flakes
  • 2 400g (14oz) tins of chickpeas
  • 4 spring onions (scallions), green part only, chopped
  • 1 cup chopped parsley
  • Juice of one lemon
  • 150 g (5 ounces) feta
  • Salt and pepper
1) Heat 1 tablespoon of olive oil and cook the red onion till lightly golden. Add garlic and chili and cook till the garlic is fragrant. Set aside to cool so it doesn’t melt the feta when you mix it in.
Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, spring onion, parsley and lemon juice, season with salt and pepper. Add the cooled onion and garlic mixture and remaining oil and mix well.

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