Chickpea Salad with Feta, Cucumber and Chili

I first had a version of this protein-packed salad on a flight out of Athens a decade ago - it’s not often I am inspired by airplane food but I loved this fresh yet satisfying salad that’s ready in minutes.

Chickpea Salad with Feta, Cucumber and Chili

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Chickpea Salad with Feta, Cucumber and Chili

Author: Dee Kirk

I first had a version of this protein-packed salad on a flight out of Athens a decade ago - it’s not often I am inspired by airplane food but I loved this fresh yet satisfying salad that’s ready in minutes.

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Ingredients

• 1 can of chickpeas
• 1 small or half an English cucumber, diced
• 200g of feta cheese, diced into similarly-sized cubes
• 1 chili pepper, deseeded and chopped
• 1 tablespoon of sherry vinegar
• 1 tablespoon of extra virgin olive oil
• Squeeze of lemon
• Coriander or mint leaves
• Salt and Pepper

Instructions

1. Gently heat the chickpeas in a pan so that they are warm. Drain and transfer to a bowl. Dress with the vinegar, olive oil, chopped chili and season. Leave to sit sit for 10 minutes so that the chickpeas absorb the dressing.
2. Once cooled, gently toss in the diced cucumber and feta. Spritz with the lemon juice, toss and season to taste. Garnish with coriander leaves or even mint and serve immediately.

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