CHICKPEA SALAD

AvatarCaxton magazines staffRecipesSalads

Food stylist Lisa Clark knows all the shortcuts when it comes to quick and easy entertaining. Try this crowd-pleasing menu next time you’re having friends over for a relaxed lunch

INGREDIENTS

FOR THE SALAD:

  • 2 x 400g tins of chickpeas, drained and rinsed
  • 200g feta, roughly chopped
  • 200g Rosa tomatoes, halved
  • ¼ cucumber, cut into quarters lengthways, then sliced
  • handful parsley leaves

 

FOR THE DRESSING:

  • 45ml olive oil
  • juice of 1 lemon
  • 15g parsley, finely chopped
  • Maldon salt and black pepper
  • sugar, to taste

METHOD

1. To make the salad: toss the ingredients together in a serving bowl.
2. To make the dressing: whisk the olive oil, lemon juice and parsley together. Season well with salt and pepper and add sugar to taste.
3. To serve: pour the dressing over the salad and mix well.

 

This recipe serves 4.