Olive Magazine
Smashed Chickpea and Feta Salad with Tomatoes and Sweetcorn in a Bowl

Smashed chickpea and feta salad

Published: April 4, 2016 at 8:36 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

This smashed chickpea and feta salad makes a hearty, no-cook supper for two in just 15 minutes. It makes a great lunch box, too. Smashing the chickpeas helps them to soak up some of the dressing

  • Vegetarian
Nutrition:
NutrientUnit
kcal369
fat20.6g
saturates5.4g
carbs26g
fibre8.5g
protein15.5g
salt0.7g
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Ingredients

  • ½ lemon, juiced
  • olive oil
  • 1 tsp cumin seeds
  • 1 small red chilli, seeded and diced
  • 400g tin chickpeas, rinsed and drained
  • ½ red onion, chopped
  • ¼ cucumber, diced
  • 6 baby plum tomatoes, halved
  • 50g feta, crumbled
  • a small bunch dill or flat-leaf parsley, chopped

Method

  • STEP 1

    Whisk the lemon juice, 2 tbsp oil, cumin seeds and chilli with some seasoning in a large bowl. Lightly mash the chickpeas with a potato masher or the end of a rolling pin, and add them to the dressing bowl with the onion, cucumber and tomatoes, and leave to marinate for 5 minutes. Stir through the feta and herbs to serve.

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