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RECIPE

Greek-style chickpea and feta salad

A light lunch or dinner that’s sunshine on a plate

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Photo: Inbal Bar-Oz

  • place PRE 15 minutes
  • place SERVES 2 or 4 as part of a mezze spread
  • printicon
Super-simple and perfect with a mezze of dips and salads. Or on its own for a summer lunch. 
Method: 
  • Mix the onion with 1 tbsp of the vinegar, salt and sugar to pickle it slightly and take away the rawness. 
  • Leave for 15 minutes or more. 
  • When ready, mix with the chickpeas, cucumber, feta, parsley and basil in a large bowl. 
  • Mix the remaining 2 tbsp vinegar with the extra-virgin olive oil and season to taste. Pour over the salad,  mix again to coat.

    Instagram: @victoriaprever

Recipe first published in the JC July 9 2020

Ingredients

1 small red onion, sliced into half-moons

3 tbsp red wine vinegar

½ tsp caster sugar

½ tsp salt

400g tin of chickpeas, drained and rinsed

½ cucumber, halved lengthways and sliced diagonally 

100g feta, crumbled

Flat-leaf parsley, a small bunch, chopped 

Basil leaves, a small handful, shredded

3 tbsp extra-virgin olive oil

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