Serves: 2 or 4 as part of a mezze spread

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.

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Recipe first published in the JC July 9 2020

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Ingredients

Name: Greek-style chickpea and feta salad
Prep time: 15 min
Yield: 2 or 4 as part of a mezze spread
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