This chickpea salad is the perfect thing to top avocado toast, have along side grilled meat or fish, or just eat for lunch along with some soft boiled eggs. I also love it as part of a mezze spread.

This is the type of salad you can make at the start of the week and use in your lunches as the flavours only get better as they marinate together and there’s nothing it in that will get soggy after it’s been in your fridge for a few days. The flavours are reminiscent of a cross between tabbouleh and Greek salad so if you like those sorts of salads you’ll definitely be into this!

I’ve made this almost once a week for the last month to have in a variety of different ways. I even made it for my sister and her friend Amy as I perused Beauty Counter products (I’m trialling a few of these at the moment and will let you know how I go – this isn’t sponsored!). We had it over avocado toast with a soft boiled egg or two and it was such a delicious fresh lunch. Another time I had it with hummus, flat bread and grilled lamb fillets.

And yes, I realise it’s not yet summer but as tomatoes are coming into season back in Melbourne and are ending their season in the northern hemisphere where I’m currently based I though I’d post something that was great to make in both locations!

Serves 4 as a side or 2 as a meal

Ingredients

1 x 400g can of chickpeas

1/2 cup flat leaf parsley, roughly chopped

2 tomatoes, seeds removed and cut in a 1cm dice

1/2 continental cucumber (or 2 small Lebanese), cut in a 1cm dice

1/3 cup finely sliced spring onion

80g of feta, crumbled (or cut in a 1 cm dice)

Juice and zest of 1 lemon

1 tsp white balsamic vinegar

1 Tbs extra virgin olive oil

1/tsp chilli flakes

1/4 tsp salt

a few cracks black pepper

Directions

Drain chickpeas and rinse well. Toss in a bowl with all other ingredients and leave to marinate for at least 10 minutes before serving.

Serve as is, with a soft boiled egg or two, over avocado toast, as a bruschetta topping or as a side with grilled meat or fish.

HH. x