RECIPE | Summer Dreaming.....
Chickpea Mediterranean Salad
Soraya Gurney
Summer has officially left the building but we are clinging on to the ‘sunny’ (it is Auckland after all) season with this delectable ‘Chickpea Mediterranean Salad’ which is sure to have everyone asking for the recipe at your next social gathering.
Brought to you by our Executive Chef, Paul Barrett, this one bowl, no-cook, throw-and-go recipe has our tick of foolproof approval and is a great option if you’re pressed for time and need to whip a little something up in a pinch.
Chickpea Mediterranean Salad
Serves 4 to 6
INGREDIENTS:
- 1kg cooked chickpeas (drained and rinsed)
- 200g crumbed feta
- 200g diced tomatoes (tinned or fresh)
- 200g pickled red onion
- 200g sundried tomatoes (sliced)
- 100g Italian parsley (chopped)
- 200g mesclun salad
- Drizzle of Italian dressing
- Drizzle of lemon juice
- Drizzle of olive oil
- Salt and pepper to taste
In a mixing bowl place, all ingredients and gently mix all ingredients together. Season to taste.
And voilà, you’re now ready to impress those party guests with your tasty salad-making skills.
