So, I guess it’s officially spring now, right? Or is that not until the 21st? I don’t know which is technically correct, but I’m going to go ahead and say it’s spring now, since that makes me much happier. We’ve managed to get away without any snow this winter (…yet.), which also brings me a ridiculous amount of joy, since snow is pretty much the worst thing ever invented (Minute 1: oh look, beautiful snow! Minute 7: ugh why is it all slushy everywhere and why can’t I drive anywhere and why are my feet cold and wet, this is so rubbish.).
Chickpea salads seem to be becoming a bit of a theme here at Amuse Your Bouche – and each time, they get fancier and fancier. The humble chickpea salad sandwich turned into a version with walnuts and goat’s cheese. Then came avocado chickpea salad (a match made in heaven). I just can’t stop. They make such a quick and easy lunch, and they’re so versatile – mix them up with whatever flavours you fancy (or whatever you have lurking in the fridge).
This time I decided to go for a Greek version. Greek salad is probably the only salad I would ever actually consider ordering at a restaurant – generally, salad isn’t really my cup of tea, but show me anything with olives and feta cheese and I’m sold. Turning a normal Greek salad into a Greek chickpea salad is beneficial for a couple of reasons. Firstly, it’s more nutritious – you get a great protein boost from the chickpeas. And secondly (and most importantly), you don’t have to include any lettuce, which is undeniably the worst part of any salad.
I served my chickpea salad in a pitta bread, because why wouldn’t you want extra carbs? If you’d rather not, it’s awesome on its own too. It’d be perfect to take in a packed lunch, since the flavours only meld together more and more over time. The mild flavour of the red onion finds its way into every mouthful, and the salty feta and olives are the perfect contrast to the sweet tomatoes. Those Greeks sure do know what they’re doing. And to think, they also invented veggie moussaka – complete and utter geniuses.
- ½ red onion, thinly sliced
- 1 x 400g tin chickpeas, drained (240g when drained)
- ~25 black olives, sliced
- 60g feta cheese, coarsely crumbled
- 3tbsp fresh parsley, roughly chopped
- 200g cherry tomatoes, halved
- Black pepper
- 1tbsp extra virgin olive oil
- 1tbsp fresh lemon juice
- Combine all ingredients in a large bowl, and mix well. You can either serve the salad immediately, or store in the fridge for a few hours to allow the flavours to develop.