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Chickpea, parsley and feta salad

Making cucumber ribbons with a vegetable peeler makes this simple salad seem just a touch fancy.

Chickpea, parsley and feta salad

Credit: New Holland

  • serves

    4-6

  • prep

    15 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

15

minutes

cooking

15

minutes

difficulty

Easy

level

Ingredients

  • 200 g dried chickpeas
  • ¼ tsp bicarbonate of soda (baking soda)
  • 1 cup chopped flat-leaf (Italian) parsley
  • 1 telegraph (long) cucumber, peeled and ribboned
  • 200 g feta cheese
  • 100 ml sherry vinegar
  • 50 ml extra virgin olive oil
  • ½ tsp ground cumin
Soaking time overnight

Instructions

1. Soak the chickpeas overnight. The next day, drain and add 1.5 litres (6 cups) water. Bring to the boil and cook for about 15 minutes, or until tender. Add the bicarbonate of soda, then drain.

2. Combine the chickpeas with all of the remaining ingredients and mix well. Serve as a salad, vegetarian entrée or as an accompaniment to any main meal.

Recipe from – French, Middle Eastern Cuisine. (New Holland Publishers RRP $39.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 25 September 2019 10:22am
By Ashraf Saleh
Source: SBS



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