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PUNCHY CHICKPEA SALAD WITH PICKLES & FETA

Servings: 4

Ingredients

  • 2 cups cooked chickpeas
  • 2 large tomatoes, chopped
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 onion, finely chopped
  • 3 tablespoons gherkins, finely chopped
  • 3 tablespoons olives, finely chopped (green or black)
  • 3 tablespoons pickled jalapeños, finely chopped
  • 100 grams feta cheese
  • A handful of arugula (or lettuce)

Dressing:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1 teaspoon dried oregano
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice
  • 2 tablespoons raisins or sultanas
  • 3/4 teaspoon black pepper
  • Salt, to taste

Instructions

  • First make the dressing: stir all the ingredients together in a bowl. Taste and adjust seasoning.
  • Set aside half the feta. Assemble the salad: add all the salad ingredients listed above to a large bowl. Pour over the dressing.
  • Toss with your fingers until everything is well coated. Crumble over the rest of the feta and serve. Toss with the dressing just before serving.

Notes

Serves 3-4 as a side.