Chickpea & Feta Salad

Chickpea & Feta Salad

Chickpea salads are one of my all time fave quick meals because they’re just so tasty AND so easy. This feta version is particularly good but you can use other cheese if you prefer. I tend to use parmesan because I always have some in the fridge. It’s good both grated and shaved into chunks.

Enough for 2
takes: 10 minutes
2 tablespoons lemon juice
1 can (240g / 8oz) chickpeas, drained
2-3 handfuls salad leaves
200g (7oz) feta cheese, crumbled
2 small handfuls pine nuts, optional

1. Combine lemon juice with 3-4 tablespoons extra virgin olive oil in a salad bowl. Season, remembering the feta will be quite salty.

2. Add drained chickpeas and salad leaves to the dressing. Toss.

3. Sprinkle feta over the salad and top with pine nuts, if using.

Variations

paleo / chickpea-free – double the salad leaves and replace the chickpeas with an avocado, flesh scooped into chunks and replace feta with brazil nuts.

dairy-free – replace feta with hard boiled eggs, tuna, cooked shredded chicken, sliced prosciutto, ham or replace with extra chickpeas.

vegan – replace feta with extra chickpeas and be more generous with the pine nuts.

nut-free – replace pine nuts with toasted bread crumbs or halved cherry tomatoes or semi-dried tomatoes or olives.

more veg – add cherry tomatoes, sun dried tomatoes, grated carrot and/or chunks of avocado.