Chickpea, feta and coriander salad
Originating in the middle east where they were first cultivated around 7500 years ago, chickpeas were also widely used in ancient Greece and Italy, and are now an i
mportant stable ingredient throughout the world. This versatile legume is high in protein and fibre, and low in fat. Canned chickpeas are a quick alternative to dried chickpeas as they can be used immediately without having to soak overnight before cooking.
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- 1 tin (420 grams) chickpeas
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- 1 cup good quality olive oil
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- 1 medium red onion - finely diced
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- 4 cloves garlic - very finely diced
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- 1 red chilli – de-seeded & finely diced
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- 250 grams feta cheese - crumbled
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- ½ cup coriander - chopped
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- 1 cup continental parsley - chopped
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- juice of 1 lemon
Drain and rinse the chickpeas and place in a bowl. Heat 3 tablespoons of the olive oil and gently fry the red onion until cooked. Add the chilli and garlic and gently cook without browning the garlic. Remove from heat and leave to cool. Add the feta, coriander, parsley and lemon juice to the chickpeas and season with salt and pepper to taste. Add the cooled garlic and oil mixture and the remaining oil. Mix through thoroughly and serve.