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Chickpea Feta Salad

Two summers ago, we met up with some friends for a beach picnic. My friend S brought fried chicken and made a chickpea salad that won me over.

I asked my friend for her recipe and made it that very week. It has become a regular fixture in my recipe rotation. This salad is light and bursting with bright flavors. It is perfect especially when fresh tomatoes are in season.

1 English cucumber, diced
2 Roma tomatoes, diced
540 ml can chickpeas, drained and rinsed
1/4 cup lemon juice, freshly squeezed
1/4 cup olive oil
1/2 tsp honey
1 tsp Dijon mustard
3 tbsp chopped fresh dill or 2 tsp dried dill (fresh is preferred)
250 g crumbled feta cheese
Freshly ground black pepper

1. In a small bowl, mix lemon juice, olive oil, honey, Dijon mustard and dill.

2. In a large bowl, pour the dressing over the cucumber, tomatoes, chickpeas and feta cheese. Toss until well mixed. Refrigerate for at least 1 hour to allow the flavors to meld together.

Source: Slightly adapted from Inspired taste

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