Chickpea, tomato and feta salad

Cooking Salads Chickpea, tomato and feta salad

Detailed step-by-step description of how to cook the dish "Chickpea, tomato and feta salad". Try it by all means

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Make vinaigrette: Combine vinegar, oil and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  2. Combine chickpeas, tomatoes, onion and parsley in a bowl. Add vinaigrette. Toss gently to combine. Top with feta. Serve.

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2 x 300g cans chickpeas, drained, rinsed
2 x 250g punnets cherry or grape tomatoes, halved
1 small red onion, halved, thinly sliced
1 1/2 cups fresh flat-leaf parsley leaves
100g low-fat feta, crumbled
2 tbsp red wine vinegar
1 tbsp olive oil
1 tsp caster sugar

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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