Artichoke, chickpea & feta salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 1 cucumberpeeled and cut into 1cm dice
- 250g cherry tomatoeshalved
- 75g sundried tomatoes in oil(drained weight), halved and finely chopped, plus 2 tbsp of the oil
- 1 tbsp red wine vinegar
- 240g artichoke hearts in brine(drained weight), quartered
- 50g guindilla chilli peppers(drained weight), roughly chopped
- 10g parsley leavesroughly chopped
- 660g jar cooked chickpeasdrained
- 1 Little Gem lettuceroughly chopped
- 200g fetacut into 1-2cm cubes
- extra virgin olive oilto drizzle
Nutrition: per serving
- kcal414
- fat22g
- saturates8g
- carbs30g
- sugars15glow
- fibre10g
- protein20g
- salt2.18g
Method
step 1
Combine the chopped cucumber and tomatoes in a large mixing bowl, add a big pinch of salt and set aside for a couple of minutes.
step 2
Scrape the sundried tomatoes into the bowl and add 2 tbsp flavoured oil from the jar, plus the vinegar, artichokes, chilli and parsley. Mix well.
step 3
Add the chickpeas, lettuce and half the feta and mix again. Season to taste. Add more salt, vinegar or a touch more parsley, if you like.
step 4
Tip onto a serving platter or plates, top with the remaining feta and drizzle over some extra virgin olive oil, if you like.
