Tomato, chickpea and feta salad simply drizzled with vinaigrette dressing. A really quick and wholesome salad to throw together and makes a lovely accompaniment to fresh spring and summer dishes.
Tomato, chickpea and feta salad
Fab summery tomato, chickpea and feta salad.
Ingredients
- 250g baby tomatoes - sliced into halves
- tin chickpeas
- 150g feta cheese
- 1tbs olive oil
- 1tbs red wine vinegar
- salt & pepper - tiny pinch of red chilli flakes (optional)
- handful of torn basil leaves
- handful of flat leaf parsley chopped
Instructions
- Scatter the tomatoes and chickpeas onto a large serving platter.
- Crumble over the feta cheese.
- Mix a simple vinaigrette - simply whisk together the olive oil, red wine vinegar and a pinch of salt and grind of black pepper - I like to add the tiniest pinch of chilli flakes too as it works so well with the feta.
- Drizzle the dressing over the salad just before serving.
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This is simply delicious served as part of our slow roast lamb and garlicky flatbreads. It’s also very good with grilled salmon or a spanish tortilla.
And substantial enough to be a quick meal idea if you’re short of time!
Love your Leftovers – Leftovers are great the next day – thrown into a large green salad or simply mixed with some herby couscous.
