in Recipes

Chickpea and feta salad

updated

Spread the love

Ingredients for 4 servings:

  • 250 g cherry tomatoes
  • 1 cucumber(s)
  • 250 g chickpeas (can), drained
  • 10 g parsley
  • 75 g feta cheese
  • 1 lemon(s)
  • 2 tbsp honey
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

vegetarian

Roast the drained chickpeas in a pan for about 5 minutes. Wash and finely chop the tomatoes, cucumber, and parsley, and mix them with the still-warm or hot chickpeas. For the vinaigrette, squeeze the lemon and whisk the juice well with the honey, vinegar, and olive oil. Season to taste with salt and pepper. Mix the vinaigrette into the salad and scatter the crumbled feta over the top.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta bake after Easter

Potato tortilla with onions and ham