Chickpea Greek Salad With Herby Lemon Dressing
Serves 4
30 minutes
INGREDIENTS:
8 large vine tomatoes, cut into wedges
1 cucumber, roughly chopped
1 red onion, halved and thinly sliced
16 Kalamata olives
175g (6oz) canned chickpeas, drained and rinsed
150g (5½oz) feta cheese, cut into chunks
2 tablespoons roughly chopped flat-leaf parsley
For the herby lemon drizzle
zest and juice of 1 lemon
100ml (3½fl oz) extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon local honey
1 teaspoon Dijon mustard
sea salt and freshly ground black pepper
METHOD:
1. Start by making the dressing. Place all the ingredients in a bowl, whisk together and set aside.
Place all the ingredients for the salad in a large mixing bowl. Pour the dressing over the salad ingredients, toss together and serve.
recipe from
Clodagh’s Weeknight Kitchen
