Fresh and tangy salad with herbs, feta and chickpeas

Fresh and tangy salad with herbs, feta and chickpeas

I must have tempted fate with last week’s spring post as I’m now down with the flu… again. This always seems to happen to me; as soon as the weather gets nicer, nature hits me on the head. Maybe I get too excited and to eager to shed my layers, who knows. All I know is that I’d love to take a break way from my kleenex box.

This little bump on the road does not discourage me, au contraire, it makes me crave healthier, summery meals. So I can’t way for the cold weather to be far gone and, once and for all, say goodbye to this pile of tissues.

The recipe I’m sharing with you today is creamy, tangy, fresh and satisfactory. It’s great on its own or makes a lovely side dish to grilled meats. A salad based on vegetables and beans, enhances by fresh herbs, is a fantastic alternative to ordinary greens. Here, no need for dressing; the onions are soaked with sweet cider vinegar, the herbs are loaded with flavors and the feta cheese brings a silky touch. All working together to create a harmonious bite.

I hope you’ll enjoy it as much as I do, and remember, keep that sweater on!

Fresh herbs, cider vinegar onions and chickpeas salad
Serves 1
Write a review
Print
Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 Red onion
  2. 1 tsp Olive oil
  3. 1 cup Fresh Herbs, chopped (here a mix of basil, parsley and coriander)
  4. 1/2 can Chickpeas
  5. 2,5 Tbps Cider vinegar
  6. 1 heaped Tbsp Feta cheese, crumbled
Instructions
  1. Put a pan on medium-low heat.
  2. Slice the onion into 1/2cm thick rings and add them to the pan with the olive oil. Cook for 2-3 minutes while stirring to coat and try separate the layers (this will speed the cooking).
  3. Put a lid on the pan and let the onion fry for about 10 minutes, stirring once in a while. We don’t want them to colour but to become soft and translucent.
  4. In the mean time, wash and chop the fresh herbs and reserve them in a mixing bowl, followed by the drained and rinsed chickpeas.
  5. After 10 minutes the onions should be soft. Remove the lid and pour in the cider vinegar. Mix and cook until all the liquid has evaporated.
  6. Turn the heat off and let cool for a few minutes.
  7. Add the onions to the herbs and chickpeas. Crumble and scatter the feta cheese on top and with your finger tips gently mix the salad.
Notes
  1. If you plan on eating this salad as a side dish, then you’ll have 2 portions. I highly recommend letting the onions cool down completely before mixing them with the cheese and the fresh herbs. If not, everything will melt and wilt, not very appetizing the next day.
  2. This is not really a tip, more a comment. Pay attention to the colour of the onion before and after the vinegar is mixed in. The transformation is incredible.
Singly Scrumptious http://singlyscrumptious.com/

You may also like:

6 Comments

  1. I love it! For warmer days I would just have the onions raw!

  2. Sorry to hear you are poorly, hope you are feeling better now! I love the look of this dish, it seems like the type of salad that will satisfy a meat eater like me :)

  3. Louis Salin

    I just found this variation on the Internet. I’ll have to try it with avocado:
    http://www.twopeasandtheirpod.com/chickpea-avocado-feta-salad/

Leave a Comment

Your email address will not be published. Required fields are marked *

*