Chickpea, Feta & Mint Greek Salad
A fresh Chickpea, Feta & Mint Greek Salad perfect for summer. Crunchy cucumber, giant chickpeas, feta & red onion with a classic dijon mustard & herb dressing.
Servings: 4 as a side
Ingredients
For the salad:
- 1 cucumber
- 85 g feta cheese 1/2 cubed and 1/2 crumbled
- 570 g jar chickpeas makes 400g when drained and rinsed
- 40 g sun dried tomatoes roughy chopped
- 200 g plum tomatoes
- 1/2 red onion finely sliced
- 3 tbsp fresh mint roughly chopped
For the dressing:
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dijon mustard
- 1/4 tsp dried oregano
- Good pinch of salt & pepper
To serve:
- Good pinch of sumac
- 8-10 mint leaves
Instructions
- Slice the cucumber lengthways. Use a spoon to scrape out the seeds. Chop into 1/4 inch half moons.
- Crumble half of the feta & chop the remaining half into cubes for added texture.
- Add the cucumber, feta, chickpeas, sun-dried tomatoes, plum tomatoes, red onion and mint to a large salad bowl.
- In a jug, whisk the ingredients for the dressing. Pour over the salad and mix well.
- Serve on plates or a platter. Sprinkle over with sumac and fresh mint leaves.