Ingredients
400g canned chick peas
drained
0.5 red capsicum
chopped
1 Lebanese cucumber
chopped
1 grape or cherry tomatoes
halved
½ cup kalamata olives
pitted and halved
60g salad leaves
½ cup basil leaves
½ cup flat-leaf parsley leaves
100g feta
cubed
2 tbsp balsamic dressing
5 tbsp olive oil
Sea salt and freshly ground black pepper
to taste
Allergy Advice
Contains Dairy
Equipment
- 1 large salad bowl
- 1 small bowl
- 1 whisk
Instructions
- Combine all salad ingredients (chickpeas, capsicum, cucumber, tomatoes, olives, salad leaves, basil, parsley, and feta) in a large salad bowl.
- Whisk balsamic dressing, olive oil, salt and pepper in a small bowl.
- Pour about half the dressing over the salad and toss well.
- Add more dressing if needed.
Notes
Tip
I like to drain the chick peas, rinse in cold water and drain again it gets all the starchy coating off them.
Variation
I didnt have any feta in the fridge, so used some goats cheese, which tasted wonderful, but didnt hold up very well with the tossing.
Variation
Fried squares of haloumi cheese are also fabulous in this dish.
