Name: Chickpea and feta salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: greek
Ingredients: 4 lavash breads, each cut into 8 wedges; olive oil cooking spray; 2 Lebanese cucumbers, diced; 3 green onions, thinly sliced; 250g cherry tomatoes or grape tomatoes, halved; 400g can chickpeas, drained, rinsed; 250.00 ml flat-leaf parsley, roughly chopped; 40.00 ml mint, finely chopped; 125g Greek feta, roughly chopped; 36.40 gm extra virgin olive oil

Chickpea and feta salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Summer barbecue side dish: Refreshing salad.

Ingredients:

4 lavash breads, each cut into 8 wedges
olive oil cooking spray
2 Lebanese cucumbers, diced
3 green onions, thinly sliced
250g cherry tomatoes or grape tomatoes, halved
400g can chickpeas, drained, rinsed
250.00 ml flat-leaf parsley, roughly chopped
40.00 ml mint, finely chopped
125g Greek feta, roughly chopped
36.40 gm extra virgin olive oil

Instructions:

Preheat the grill to medium-high heat. Lightly coat both sides of the bread with oil and grill on a tray until crisp, turning once. Set aside.
Combine cucumbers, onions, tomatoes, chickpeas, parsley, mint, and feta in a large bowl. Drizzle with oil and season generously with salt and pepper. Gently toss everything together until well combined.
Place the grilled bread attractively on individual serving plates and generously layer with the vibrant salad mixture. Serve promptly to enjoy the dish at its freshest.

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