Chickpea and feta salad

Cooking Salads Chickpea and feta salad

The salad is a refreshing side dish at the summer barbecue table.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat a grill on medium-high heat. Lightly spray both sides of bread with oil. Place onto grill tray. Grill bread, turning once, until crisp. Set aside.
  2. Place cucumbers, onions, tomatoes, chickpeas, parsley, mint and feta into a large bowl. Drizzle with oil. Season with salt and pepper. Gently toss to combine.
  3. Arrange grilled bread on serving plates. Top with salad. Serve immediately.

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4 lavash breads, each cut into 8 wedges
olive oil cooking spray
2 Lebanese cucumbers, diced
3 green onions, thinly sliced
250g cherry or grape tomatoes, halved
400g can chickpeas, drained, rinsed
1 cup flat-leaf parsley, roughly chopped
2 tbsp mint, finely chopped
125g Greek feta, roughly chopped
2 tbsp extra virgin olive oil

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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