Ingredients
Salad
- 100g feta cheese
- 1 can of chickpeas, drained and rinsed
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 30g red capsicum, diced
- 30g tomato, diced
- 10g parsley, chopped
- 20ml lemon oil dressing
How it's made!
- Begin by preparing all the ingredients. Rinse and drain the chickpeas, then chop the cucumber, red onion, red capsicum, tomato, and parsley.
- Crumble the feta cheese into small pieces.
- In a mixing bowl, combine the chickpeas, cucumber, red onion, red capsicum, tomato, and parsley. Toss gently to combine.
- Drizzle the lemon oil dressing over the salad and toss again to coat everything evenly.
- Add the crumbled feta cheese to the salad and gently toss once more.
- Serve the salad chilled or at room temperature. It can be enjoyed as a light lunch or as a side dish to accompany a main meal.
- Enjoy your delicious and healthy Chickpea and Feta Cheese Salad!
Video tutorial
More Fresh Recipes
Phyllo Galette of Labneh
Preheat the oven to 375°F (190°C). In a small bowl, mix the labneh, minced garlic, kosher salt, and olive oil together. Cut the grape or cherry tomatoes in half. Take 8 sheets of phyllo dough and layer them on top of each other, brushing each layer with clarified butter. Place the phyllo dough into a 9-inch tart pan, making sure to press the dough against the sides of the pan. Pour the labneh mixture into the tart shell and spread it evenly. Arrange the halved tomatoes on top of the labneh mixture. Sprinkle the sliced kalamata olives on top of the tomatoes. Bake the tart in the preheated oven for 20-25 minutes or until the phyllo dough is golden brown and crispy. Once the tart is done, remove it from the oven and sprinkle fresh chives on top. Allow the tart to cool for a few minutes before slicing and serving.Enjoy your delicious Labneh and Tomato Tart with Phyllo Dough!
Roasted Beetroots and Labneh
Preheat the oven to 200°C (400°F). Wash the beets and trim off the stems and roots. Wrap each beet individually in aluminum foil.Place the wrapped beets on a baking sheet and roast in the preheated oven for 45-60 minutes, or until the beets are tender when pierced with a fork.Remove the beets from the oven and let them cool slightly. When the beets are cool enough to handle, remove the foil and peel the skins off the beets.Cut the beets into bite-sized pieces and set aside.In a small mixing bowl, whisk together the apple cider vinegar, olive oil, honey, coriander seeds, orange zest, garlic, and sea salt to make the Orange Honey Dressing.In a large mixing bowl, combine the roasted beets, labneh, goat cheese, parsley, and sumac. Toss gently to combine.Drizzle the Orange Honey Dressing over the beet salad and toss gently to coat everything evenly.Serve the Roasted Beet Salad with Labneh and Goat Cheese chilled or at room temperature.Enjoy your delicious and colorful Roasted Beet Salad with Labneh and Goat Cheese!