Refined chickpea salad
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 300 g | chickpeas (cooked, drained) |
| 60 g | feta |
| 10 g | ginger |
| 3 cloves | garlic |
| 3 | tomatoes (dried, in oil) |
| 10 g | parsley |
| ½ | red onion |
| 20 g | pine nuts (toasted) |
| ½ | lemon (juice) |
| 3 tbsp | olive oil |
| salt | |
| pepper |
Metric
Imperial
How-To Videos
Utensils
- garlic press
- fine grater
- cutting board
- knife
- large bowl
- small saucepan
- cooking spoon
- citrus juicer
- salad servers
Nutrition per serving
Cal
547
547
Protein
20g
20g
Fat
33g
33g
Carb
41g
41g
Step 1/4
- 10 g ginger
- 3 cloves garlic
- 3 dried tomatoes
- 10 g parsley
- ½ onion
- garlic press
- fine grater
- cutting board
- knife
Finely grate ginger. Peel and crush garlic. Slice dried tomatoes, parsley, and onion into fine strips.
Step 2/4
- 300 g chickpeas
- large bowl
- small saucepan
- cooking spoon
Heat chickpeas in a small saucepan. Add ginger and garlic and toss together. Remove from heat and set aside to cool.
Step 3/4
- 60 g feta
- 20 g pine nuts
- ½ lemon
- 3 tbsp olive oil
- citrus juicer
Crumble feta with fingers and add to the chickpeas along with dried tomatoes, parsley, onion, pine nuts, lemon juice, and olive oil.
More delicious ideas for you
25 min.
Grilled watermelon salad with peach
25 min.
Couscous summer salad
35 min.
Winter salad with warm goat cheese
20 min.
Shaved asparagus salad with goat cheese
100 min.
Hummus, baba ghanoush and carrot salad trio
25 min.
Stuffed mushrooms
30 min.
No-bake spinach and ricotta lasagna
60 min.
Heirloom tomato and mozzarella salad
in Berlin