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Greek chickpea salad with melting feta

This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 284
  • Carbohydrates 21
  • Saturated Fat 6
  • Sugar 7
  • Protein 15
  • Fat 14
  • Fibre 7
  • Salt 1.8

Nutrition per serving

  • Calories 284
  • Carbohydrates 21
  • Saturated Fat 6
  • Sugar 7
  • Protein 15
  • Fat 14
  • Fibre 7
  • Salt 1.8

Ingredients

  • 1 tsp red wine vinegar
  • 2 tsp rapeseed oil
  • good pinch of dried oregano or 1 tsp fresh, chopped
  • 175g canned chickpeas, drained
  • 1 small red onion, finely chopped
  • 10cm/4in piece of cucumber, cut into chunks
  • 6 pitted Kalamata olives, halved and rinsed to remove excess salt
  • 3 tomatoes, cut into wedges
  • small handful mint leaves
  • 2 tsp plain flour
  • ½ tsp ground cumin
  • 100g reduced-fat feta (sometimes called salad cheese), cubed
  • 1-2 tsp rapeseed oil

Method

  1. Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don’t toss yet.

  2. Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.

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