This Chickpea Greek Style Salad brings everyone’s fave Greek Salad plus chickpeas together for extra heartiness. Or if you’re having a nice big fridge or cupboard rummage then add any beans you’ve got that need using, like butter beans or kidney beans. If you also like crispy, crunchy things in your salad then try frying the chickpeas in oil, salt & a little maple syrup. Fresh or dried herbs work wonderfully too.

Method

1. Mix the dressing ingredients together in a medium bowl and season to taste.
2. Then chop everything else and mix through and enjoy straight away or if you’re preparing it ahead, I prefer to add the feta and fresh herbs just before serving.

Ingredients

200g feta, roughly crumbled
300g cherry tomatoes, halved or chopped tomatoes
1 medium cucumber, roughly chopped
1 big red pepper, roughly chopped
2 handfuls olives, I like the black Kalamata ones best
1 small red onion, finely chopped or sliced
1 x 400g tin chickpeas, drained & rinsed
Handful fresh herbs like mint or parsley
2 tbsp oregano or thyme, fresh or dried – I like to add both!
Dressing
Juice of 1 lemon or 3 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 garlic clove, finely chopped
Sea salt & pepper

My Cookbook