Warm chickpea salad with lemon yoghurt & feta
I was going to make this as a starter for one of my supper clubs, until bloody Covid came along to f@%k things up. So I thought, why keep it to myself, I’ll share it with you guys and you can make it at home instead. I was thinking that it might be a nice idea to look back over my pop up menus from last year and share a few of the recipes. So look out for them on here very soon.
Ingredients
Serves 4 as a starter
1/2 red pepper, small dice
3/4 cucumber, small dice
1/4 small red onion, finely chopped
3 tomatoes, small dice with seed section removed
15g parsley, chopped
15g coriander, chopped
Zest & juice of 1 lemon
1.5 tbsp extra virgin olive oil
1 x 400g tin chickpea, drained
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp sea salt
80g feta
120ml yogurt
Serve with warmed ciabatta, sourdough or flatbreads.
Method
Preheat the oven to 160ºc.
First chop all the vegetables and herbs then mix together with 1 tbsp oil, juice of 1/2 lemon and 1/4 tsp sea salt. Divide on to 4 plates with a little gap in the middle ready to add the warm chickpeas just before serving.
If you’re serving with bread, put it in the oven now. Or start toasting if you’re doing it that way.
Crumble the feta and mix the rest of the lemon juice plus all the zest into the yoghurt along with an extra pinch of sea salt.
Next heat 1/2 tbsp of oil in a frying pan, add the chickpeas and ground spices. Mix well and warm through for 3-4 minutes then sprinkle with a pinch of sea salt.
Spoon the chickpeas into the middle of the chopped vegetables on each plate, then put 3 tsp yoghurt and approx 20g of feta on top. I also like to put small bowls of feta and yoghurt on the table so people can add a bit more as they go along.
Serve with warm crusty bread.
Tip
Get all your ingredients prepped and ready to go so you can put this dish together quick once the chickpeas have warmed through.
