Chickpea and Feta Salad

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This salad is a medley of soft chickpeas, sweet caramelized red onions and salty feta.
It’s delicious on its own or served with a generous fresh summer leaf salad.

Ingredients

Method

  1. Begin by sautéing the sliced onion in the oil on a medium heat. Stir the onions as they slowly soften and begin to caramelize.
  2. Add the vinegar and continue until the liquid has evaporated.
  3. Remove from the heat and tip in the drained chickpeas and gently fold into the onion mix to glaze.
  4. Once cooled, add the peas (raw or blanched for 30 seconds) and crumbled feta.
  5. Arrange in a bowl and sprinkle with some fresh sprouts.

This chickpea and feta salad goes very well alongside a plethora of other dishes. Here are some suggestions if you’re looking for any add-on’s to this salad:

  • Serve this salad with a slice of Homemade spelt bread smeared with roasted beetroot pesto.
  • If you’re eating gluten-free, try out Milda’s Perfect Superfood Bread recipe instead. It’s loaded with nuts and seeds and is a great filling addition to this chickpea and feta salad.
  • On the subject of seeds, these easy seed snack crackers with beetroot hummus are delicious and satisfying. If you want something easy and simple, they’re great to add to the salad.
  • If you have some chickpea flour lying around, whip up some Socca’s. These are like small pancakes and are a really nice add-on to a salad if you’re looking for a bit more oomph to your meal. Try out this recipe for savoury socca but swap out the green beans for this salad.
chickpea and feta salad with sprouts in a bowl

Nutrition

chickpeas

Chickpeas are a good source of fiber, protein and iron alongside a whole host of other vitamins and minerals.
They have a mild, nutty flavour that pairs well with many other ingredients making it very versatile.

chickpea and feta salad

Feta cheese is a brined, white cheese with a soft and creamy texture.
It contains high amounts of B vitamins, phosphorus and calcium, plus it’s relatively low in fat in comparison to many other cheeses.

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