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Rustic mixed tomato and spiced chickpea salad
Rustic mixed tomato and spiced chickpea salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Vibrant vegetarian salad ideal for summer BBQs or a light meal.
Ingredients:
  • 400g can chickpeas, rinsed, drained
  • 60ml olive oil
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 2.50 gm ground paprika
  • 350g pkt mixed medley tomatoes, large tomatoes halved
  • 1 avocado, stoned, peeled, thinly sliced
  • 125.00 ml mint leaves
  • 125.00 ml flat-leaf parsley leaves
  • 125.00 ml basil leaves
  • 62.50 ml dill sprigs
  • 20.00 ml white wine vinegar
  • 100g marinated fetta, crumbled
Instructions:
  • Preheat the oven to 180°C. Line 2 baking trays with baking paper. In a bowl, combine chickpeas with 1 tablespoon of oil, cumin, coriander, paprika, and season with salt and pepper. Spread the seasoned chickpeas on one of the lined trays. Bake for 15 minutes, tossing occasionally, until chickpeas are light golden. Allow to cool before serving.
  • Place the tomatoes on the lined tray, drizzle with 1 tsp of the remaining oil, season, and bake for 10-15 minutes until they begin to collapse. Let cool before using.
  • Combine chickpeas, tomatoes, avocado, mint, parsley, basil, and dill in a bowl. In a jar with a screw-top lid, combine vinegar and the remaining oil. Shake vigorously to mix well. Drizzle the dressing over the tomato mixture and toss gently to coat. Transfer to a serving platter and sprinkle with feta before serving.

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