Feta and Chickpea Salad
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Apricot (stone taken out and sliced)
- 120 g Rocket (arugula)
- 240 g Chickpeas (drained and rinsed)
- 60 g Feta (crumbled)
- 2 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 tsp Dijon mustard
- 1 pinch Fine sea salt and ground black pepper
Method
- Heat a non stick frying pan (without oil) and add 2 Apricot and cook for 30 seconds each side.
- Put 2 tbsp Olive oil, 2 tbsp Red wine vinegar, 1 tsp Dijon mustard and 1 pinch Sea salt and black pepper into a large bowl and mix well.
- Add 120 g Rocket (arugula) and stir. Divide the dressed leaves between 2 smaller bowls.
- Add 240 g Chickpeas, cooked apricots and sprinkle over 60 g Feta.