Feta and Chickpea Salad
This Feta and Chickpea Salad with apricots is sweet, fruity and protein packed and has all the creaminess that you know and love from feta.
Servings: 2 servings
Calories: 392kcal
Ingredients
- 2 Apricot stone taken out and sliced
- 120 g of Rocket (arugula)
- 240 g of Chickpeas drained and rinsed
- 60 g of Feta crumbled
- 2 tablespoon of Olive oil
- 2 tablespoon of Red wine vinegar
- 1 teaspoon of Dijon mustard
- 1 pinch of Sea salt and ground black pepper
Instructions
- Heat a non stick frying pan (without oil) and add 2 Apricot and cook for 30 seconds each side.
- Put 2 tbsp of Olive oil, 2 tbsp of Red wine vinegar, 1 tsp of Dijon mustard and 1 pinch of Sea salt and ground black pepper into a large bowl and mix well.
- Add 120 g of Rocket (arugula) and stir. Divide the dressed leaves between 2 smaller bowls.
- Add 240 g of Chickpeas, cooked apricots and sprinkle over 60 g of Feta.
Notes
- You can use peaches instead of apricots
- Replace the chickpeas with cooked beans of your choice. Cannellini or butter beans work well
- You can top this salad with prawns (shrimp) or chicken if you wish.
- You could swap the dressing for a creamy tahini one for something a little different.
- The feta could be swapped with goats cheese, or even shavings of Parmesan.
Nutrition
Serving: 1portion | Calories: 392kcal | Carbohydrates: 40g | Protein: 17g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 409mg | Potassium: 680mg | Fiber: 11g | Sugar: 11g | Vitamin A: 2257IU | Vitamin C: 14mg | Calcium: 303mg | Iron: 5mg
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