Greek-style chickpea and feta salad

RECIPE

A speedy way to get that Greek Island feeling

July 09, 2020 13:19

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Super-simple and perfect with a mezze of dips and salads. Or on its own for a summer lunch.

Instagram: @victoriaprever

Mix the onion with 1 tbsp of the vinegar, salt and sugar to pickle it slightly and take away the rawness.
Leave for 15 minutes or more.
When ready, mix with the chickpeas, cucumber, feta, parsley and basil in a large bowl.
Mix the remaining 2 tbsp vinegar with the extra-virgin olive oil and season to taste. Pour over the salad, mix again to coat.

Serves 4 as part of a mezze spread

1 small red onion, sliced into half-moons

3 tbsp red wine vinegar

½ tsp caster sugar

½ tsp salt

400g tin of chickpeas, drained and rinsed

½ cucumber, halved lengthways and sliced diagonally

100g feta, crumbled

Flat-leaf parsley, a small bunch, chopped

Basil leaves, a small handful, shredded

3 tbsp extra-virgin olive oil

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