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!
Rocca salad
Begin by preparing all the ingredients. Wash and dry the rocca leaves, then chop them roughly. Slice the white onion thinly, dice the tomato, and slice the boiled beetroot.In a mixing bowl, combine the rocca, white onion, mushroom, tomato, and boiled beetroot. Toss gently to combine.Add the cubed nabulsi cheese to the salad. In a small mixing bowl, whisk together the olive oil, pomegranate molasses, and lemon juice. Drizzle the dressing over the salad and toss gently to coat everything evenly. Sprinkle some sumac over the salad and top with toasted pine nuts. Serve the Rocca 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 Rocca Salad