Lunch Greek Chickpea Salad

Nutrition per serve

Ingredients

• 1pcs red onion
• 380g chickpeas
• 30g pitted kalamata olives
• 1pcs tomato
• 1pcs Lebanese cucumber
• 10g Greek seasoning
• 50g feta
• 10ml red wine vinegar
• 5ml sugar
• 15ml olive oil

Method

1. Step 1 — Pickle onion
   Thinly slice the onion. Combine 2 tsp red wine vinegar and 1 tsp sugar in a large bowl. Add the onion and toss to coat. Using your hands, massage the onion to help speed up the pickling process. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Prep ingredients
   Drain and rinse the chickpeas (see Make it yours). Halve the olives. Coarsely chop the tomato. Quarter the cucumber lengthwise, then coarsely chop.
3. Step 3 — Make dressing
   Drain the onion, reserving the pickling liquid. Return the pickling liquid to the bowl, add 1½ tsp Greek seasoning* and 1 tbs olive oil and whisk to combine. Taste, then season with salt and pepper.
4. Step 4 — Toss salad
   Add the chickpeas, olives, tomato, cucumber and pickled onion to the dressing and toss to coat.
5. Step 5 — Serve up
   Divide the chickpea salad among bowls and crumble over the feta. Enjoy!
6. Step 6 — Make it yours
   Prefer roasted chickpeas? Drain and rinse the chickpeas, then pat dry with paper towel. Put on an oven tray lined with baking paper, drizzle with olive oil, season with salt and pepper and toss to coat. Roast in a 200C oven for 20 mins or until slightly crisp.

Allergens

Sulfit, Gluten, Wheat, Milch