Eat Greek for a Week by Buxton Tonia

Author:Buxton, Tonia
Language: eng
Format: epub
ISBN: 978-1-9105-3636-0
Publisher: Blink Publishing
Published: 2015-06-04T04:00:00+00:00

CHICKPEA AND FETA SALAD

Also know as Garbanzos, we Greeks use a lot of chickpeas, they are the main ingredient of hummus and feature prominently during the vegan fasting of the Greek religious calendar. Chickpeas are jam-packed with fibre and excellent vegan and gluten-free protein. They are high in iron which will give an energy boost and are also wonderful for good hair, skin and nails. I love them roasted as a snack. Take a can of chickpeas, rinse them well, dry them and discard any skins. Drizzle them with olive oil and mix them well and put them on a baking tray in the oven on 180°C/fan 160°C/gas 4 for 20–30 minutes, take them out and season as you please. I like sea salt, chilli and cumin.

SERVES 4 Ready in: 20 minutes

1 small red onion, finely sliced

1 fresh red chilli, deseeded and finely sliced

250g cherry tomatoes

Juice of 1 lime

3 tbsp olive oil

400g can chickpeas, drained and rinsed

3 tbsp freshly chopped mint

3 tbsp freshly chopped coriander

100g feta cheese

Sea salt and freshly ground black pepper, to taste

Place the onion and chilli, half the lime juice and the olive oil in a large bowl. Season with a little salt and pepper.

Heat the chickpeas in a non-stick pan then add all but a small handful to the onion mixture. Mash the remaining handful and add to the bowl.

Leave the chickpeas to marinade a little, then mix in the chopped herbs. Add a little more lime juice if required. Spoon onto a serving plate and crumble on the feta cheese.

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