Chickpea and feta salad
Serves 4 1 red pepper, halved with seeds removed 1 telegraph cucumber, halved lengthways with seeds removed 1 red onion, sliced 1 cup red cherry tomatoes 400g can chickpeas, rinsed and drained 150g feta
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|1||Red pepper, halved with seeds removed|
|1||Telegraph cucumber, halved lengthways with seeds removed|
|1||Red onion, sliced|
|1 cup||Cherry tomatoes|
|400 g||Chickpeas, rinsed and drained|
|150 g||Feta cheese, cubed|
|1 to taste||Salt & freshly ground pepper|
Chilli parsley dressing
|1||Red chilli, chopped with seeds removed|
|¼ cup||Fresh parsley, chopped|
|2 tbsp||White wine vinegar|
|3 tbsp||Extra virgin olive oil|
- Slice red pepper and cucumber into chunks and toss with red onion, cherry tomatoes, chickpeas and feta in a large serving bowl.
- Season with salt and pepper to taste.
- In a small bowl, whisk dressing ingredients together, then pour dressing over salad and toss well.