On a hot summer day, there’s nothing better than a fresh salad that requires minimal cooking. This feta and roasted chickpea salad is exactly that. Choose your favourite greens, whether it be rocket leaves, baby spinach, lettuce or a mix of all of them for variety. Avocado is entirely optional but adds a nice creamy touch and is super beneficial nutritionally.
Feta and roasted chickpea salad
Course: LunchDifficulty: Very easy2
servings20
minutes6
minutes350
kcalOn a hot Summer day, there’s nothing better than a fresh salad that requires minimal cooking. This feta and roasted chickpea salad is exactly that. Choose your favourite greens, whether it be rocket leaves, baby spinach, lettuce or a mix of all of them for variety.
Ingredients
4 handfuls of washed baby spinach and rocket leaves
1/2 red onion, thinly sliced
1 small avocado, diced
1 medium tomato, diced
100 g feta cheese
12 green olives, halved
1 tbsp of lemon juice or apple cider vinegar (make sure it’s gluten free)
1/2 can of chickpeas, drained and washed
2 tbsp of extra virgin olive oil
Ground black pepper for seasoning
Smoked paprika powder for seasoning
Dried thyme or dill for seasoning
Directions
- Place the sliced onion in a small bowl and cover with the acid (lemon juice or vinegar), leave it to marinade.
- Heat a small pan and place chickpeas with one 1 tbsp of olive oil, pepper and paprika. Mix and roast for 6 minutes occasionally stirring.
- Mix all other ingredients in a bigger bowl, add the onion and crumble in the feta with your hands, mix again.
- Once chickpeas are done and cooled a little bit, serve the salad on two plates and top up with chickpeas. Enjoy!
Notes
- If you’re feeling lazy, add the chickpeas as they are, there’s no necessity to cook them.
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