Crunchy chickpea salad with feta and spiced dressing
Recipe for an easy, fresh chickpea salad with a lightly spiced dressing inspired by Middle Eastern cooking.
Servings 4 servings
Ingredients
Salad
- 1 tin chickpeas, rinsed and drained
- 1 avocado, diced
- 1 cucumber
- 1 green pepper, diced
- 3 large tomatoes, diced
- 1 small red onion, cut into thin strips
- 2 spring onions, finely sliced
- 2 handfuls flat-leaf parsley, finely chopped
- 100 g feta
Dressing
- 50 ml olive oil
- 1/2 lemon, juice of
- 1 clove garlic, grated or crushed
- 1 tbsp dark balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp ground cumin, perhaps a pinch more – taste and adjust
- Salt and pepper
Instructions
Salad
- Halve the cucumber lengthways, scrape out the seeds and then cut it into small dice.
- Combine all the salad ingredients and crumble the feta over the top – toss gently. Set aside while you make the dressing.
Dressing
- Stir the balsamic vinegar and Dijon mustard together.
- Add the lemon juice, then the remaining ingredients. Season the dressing to taste with salt and pepper.
- Just before serving, pour the dressing over the salad and toss gently. Serve with a good steak, chicken or similar, ideally with a bowl of hummus and some good bread on the side.