Chickpea & Feta Salad
Lisa B
2
10 minutes
25 minutes
450
Mediterranean
Salad
This chickpea and feta salad is a colourful, flavour-packed recipe combining protein-rich chickpeas with creamy feta cheese and fresh vegetables. Perfect for meal prep, light lunches or quick dinners, this easy salad offers a satisfying balance of textures and flavours. Ready in minutes, it's a versatile recipe that can be enjoyed on its own or served alongside grilled dishes and seasonal sides.
Ingredients
For the Salad:
- 1 tin of chickpeas, drained
- ½ butternut squash, peeled and diced
- ½ block of feta cheese, diced
- 2 tbsp extra virgin olive oil
- A few sprigs of fresh thyme
- 1 tbsp mixed herbs
- 1 tbsp mixed seeds (optional)
- 1 tbsp pomegranate seeds (optional)
For the Dressing:
- 1 tsp Dijon mustard
- 1 tbsp red or white wine vinegar
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Directions
Preheat the oven to 200°C (180°C fan).
Roast the squash: Spread diced butternut squash on a large baking tray. Drizzle with olive oil, scatter thyme and season well. Roast for 25 minutes.
Add chickpeas and feta: Add the drained chickpeas and diced feta to the tray. Bake for another 10 minutes until the feta softens. Allow to cool slightly.
Make the dressing: In a serving bowl, whisk together mustard, vinegar, olive oil, salt, and pepper.
Assemble the salad: Add the roasted mixture to the bowl. Toss to coat in dressing. Sprinkle with mixed seeds and pomegranate if using, and finish with extra herbs.
1 Kommentar
I tried this salad recently when entertaining with a few friends – everyone commented on how delicious it was!