Chickpea Feta Salad Recipes

Steps:

• Place the chickpeas in a bowl and add the feta cheese cubes.
• Cut the tomatoes in half if necessary, to make them bite-sized.
• Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
• Combine dressing ingredients in a small bowl.
• Pour over chickpea mixture, toss gently, and chill.
• Serve chilled or at room temperature.

Steps:

• Rinse and drain chickpeas.
• In a bowl, combine all ingredients.

Steps:

• Mix together the olive oil, lemon zest and juice and some salt and pepper in a small bowl. In a large bowl, gently toss together the greens, tomatoes, chickpeas, cucumbers, shallot and feta.
• Toss the dressing with the salad just before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
• In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.

Steps:

• Whisk together 1 tsp olive oil, the lemon juice, smoked paprika and a little seasoning to make a dressing. Divide the spinach between 2 serving bowls.
• Heat the remaining 2 tsp olive oil in a non-stick frying pan. Stir-fry the pepper for 5 mins over a high heat until starting to caramelise at the edges. Add the chilli, spring onions and tomatoes and stir-fry for 1 min. Tip in the chickpeas and cook for a further min, then stir in the dressing.
• Spoon the hot chickpea mixture over the spinach leaves, then top with the crumbled feta.

Steps:

• Rinse and drain chickpeas.
• In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.

Steps:

• Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
• Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
• Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
• Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

Steps:

• Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
• In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
• Slowly add olive oil, whisking to blend.
• Add dressing to salad and stir well.
• Cover and refrigerate for several hours or overnight (best), to blend flavors.
• Serve chilled.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the oil with the harissa, then toss with the butternut squash and some seasoning in a large roasting tray. Roast for 30 mins. Add the chickpeas, toss together, then cook for a further 20 mins.
• Meanwhile, heat the sherry vinegar in a saucepan with a big pinch of sugar and salt with 1 tbsp water. Bring to a simmer, then remove from the heat and tip in the radishes. Mix and set aside.
• Pile the butternut and chickpeas onto a platter, mix through most of the feta and dill, then scatter over the pickled radishes and their liquor. Top with the remaining feta, dill and pumpkin seeds.

Steps:

• Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don't toss yet.
• Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.

Steps:

• Saute red onion and garlic in pan for a few minutes.
• Remove onion/garlic mixture from heat and set aside to cool.
• Drain chickpeas and finish preparing ingredients.
• Juice Lemon.
• Combine all ingredients in large bowl.
• Toss / Mix and enjoy!

Steps:

• Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Steps:

• Soak Garbanzo Beans in cool water overnight.
• Rinse beans & discard water. Place 2 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 40-45 min, making sure they are always covered with water.
• Rinse beans under cold water until cool.
• Spread on a baking sheet and remove skins.
• Combine chickpeas, peppers, cucumber, tomatoes, onion, cheese, olives and basil in medium bowl.
• Mix together the remaining ingredients; olive oil, balsamic vinegar, lemon juice, garlic, parsley, mustard, salt and pepper.
• Pour dressing over salad, stir and serve.