A Chickpea, Feta & Mint Greek Salad perfect for summer. Crunchy cucumber, giant chickpeas, tangy feta & red onion with a classic dijon mustard & herb dressing. Finished with a scattering of sumac and mint for good measure. Fresh, colourful & vibrant.
Queen of the Chickpeas
I’ve added a slight twist to the classic Greek recipe and thrown in giant chickpeas for added texture and protein. I’ve become a recent convert to the much hyped about BoldBeanCo chickpeas. Plump, nutty, creamy and just with so much more flavour! Otherwise the salad remains close to the traditional mediterranean salad recipe with large chunks of cucumber, tomatoes, red onion and a classic olive oil, red wine vinegar and herb vinaigrette.
Leave a comment and let me know how you get on making this Chickpea Feta & Mint Greek Salad. I would love to see your creations over on instagram!
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Chickpea, Feta & Mint Greek Salad
Ingredients
For the salad:
- 1 cucumber
- 85 g feta cheese 1/2 cubed and 1/2 crumbled
- 570 g jar chickpeas makes 400g when drained and rinsed
- 40 g sun dried tomatoes roughy chopped
- 200 g plum tomatoes
- 1/2 red onion finely sliced
- 3 tbsp fresh mint roughly chopped
For the dressing:
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dijon mustard
- 1/4 tsp dried oregano
- Good pinch of salt & pepper
To serve:
- Good pinch of sumac
- 8-10 mint leaves
Instructions
- Slice the cucumber lengthways. Use a spoon to scrape out the seeds. Chop into 1/4 inch half moons.
- Crumble half of the feta & chop the remaining half into cubes for added texture.
- Add the cucumber, feta, chickpeas, sun-dried tomatoes, plum tomatoes, red onion and mint to a large salad bowl.
- In a jug, whisk the ingredients for the dressing. Pour over the salad and mix well.
- Serve on plates or a platter. Sprinkle over with sumac and fresh mint leaves.