Greek-style Chickpea & Parsley Salad
A refreshing and vibrant salad combining chickpeas, red onion, cucumber, feta cheese, and aromatic herbs, all brought together with a zesty red wine vinegar and olive oil dressing. With its balance of flavors and textures, this salad is the perfect side dish for a variety of dishes or as a standalone light meal.
— Constant Cookbook
Ingredients
- 400g tin chickpeas , drained and rinsed
- red onion , cut into thin wedges
- ¼ cucumber , halved lengthways and sliced diagonally
- a small bunch flat-leaf parsley , roughly chopped
- 100g feta cheese , crumbled
- a small handful basil leaves , roughly chopped
- 2 tbsp red wine vinegar
- extra-virgin olive oil
Instructions
- Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges – this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.) Try it with slow-cooked Greek lamb and tzatziki sauce.
Yield
Serves 2
Nutrition
- Calories: 111 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.9 milligram of sodium
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