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Ingredients

  • 800g/ 14oz (2 cans) chickpeas, well drained 

DRESSING / MARINADE:

  • 2 tbsp red wine vinegar (Note 2)
  • 5 tbsp extra virgin olive oil
  • 1 garlic clove , minced using garlic press
  • 2 tsp dried oregano
  • 1/2 tsp dijon mustard (or other non spicy smooth mustard)
  • 3/4 tsp EACH salt and pepper

QUICK PICKLED ONION (PICKLING OPTIONAL)

  • 1/2 red onion , finely sliced
  • 1/2 cup red wine vinegar (Note 2)
  • 1 tsp white sugar
  • 1/2 tsp salt

SALAD:

  • 250g/ 8oz cherry or grape tomatoes , halved (or 2 normal tomatoes)
  • 3 cups (packed) spinach, sliced 1/2 cm / 1/5″ thick (Note 4)
  • 100g/ 3oz feta
  • 3/4 cup chargrilled peppers , drained and sliced 1cm / 1/3″ thick 

Instructions

  • Shake Dressing in a jar.

MARINATED CHICKPEAS:

  • Place chickpeas in a microwaveable bowl. Toss with half the Dressing.
  • Microwave 1 1/2 minutes, stirring every 30 seconds, until warmed through.
  • Set aside 20 minutes to marinate (warm chickpeas = absorbs flavour).

QUICK PICKLED ONION:

  • Mix ingredients in a bowl, set aside 30 minutes until onion is wilted. Drain.
  • Speedy option: microwave for 2 minutes until hot, cool 10 minutes then use.

ASSEMBLE SALAD:

  • Place spinach in a big bowl, add marinated chickpans (including all residual Dressing in the bowl). Add tomatoes, pickled onion and peppers, if using.
  • Pour over remaining Dressing, toss well. Transfer to serving plate, crumble over feta, serve!