Chickpea, feta and mint salad
half a cup extra-virgin olive oil
2 red onions, finely sliced
2 red chillies, de-seeded and finely chopped
3-4 cloves garlic, finely chopped
75ml red wine vinegar
handful fresh coriander, chopped
handful fresh mint, finely sliced
200g feta, crumbled
4 spring onions, sliced
salt and pepper
Chickpea, feta and mint
salad - great fresh flavours.
Delicious on its own or
with lamb or chicken.
Gently fry the onions until they start to soften, about 7 minutes. Then add the garlic and chilli and continue to fry for a further 5 minutes.
Turn up the heat then add the vinegar and boil until it has evaporated, about 2 minutes. Add the chickpeas to the pan, mix well then turn off the heat. Leave to sit in the pan for a few minutes.
Add the coriander and mint and taste for seasoning. You can leave it at this stage until ready to serve.
When ready to serve, mix through then turn out onto a plate or large flat bowl. Crumble over the feta and sprinkle on the spring onion. Drizzle with a little more olive oil.