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Warm Chickpea Salad

Yields2 ServingsPrep Time2 minsCook Time5 minsTotal Time7 mins

 400 g Tin of Chickpeas
 75 g Semi-dried tomatoes in oil (reserve this oil - around a tablespoon or so)
 1 tsp fresh Oregano leaves chopped (or 1/2 tsp dried)
 1 pinch Red Chilli Flakes
 Diced Feta Cheese

Place Chickpeas in a sieve and rinse thoroughly in cold water and set aside, allowing to drain and remove all liquid.


In a wide frying pan or wok, heat the oil from the semi-dried tomatoes over a medium heat, add the chilli flakes and stir for a minute or so.


Add Chickpeas to the oil and warm through gently, tossing them through the oil so that they are well coated. Add the tomatoes and Herbs and give a final mix and serve. Add some diced feta and finish with a sprinkle of herbs and drizzle with remaining oil and season.


To serve cold, mix the drained and rinsed chickpeas with the oil, tomatoes and herbs, season and allow to marinate at room temperature for an hour or so. Top with diced feta before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1Calories from Fat 1
% Daily Value *
Total Fat 1g2%

Saturated Fat 1g5%
Total Carbohydrate 1g1%

Sugars 1g
Protein 1g2%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.