Greek Chickpea Salad with Spinach
This Greek Chickpea Salad is a tasty and filling salad, ready in a flash and perfect for lunch. Just add some good crusty bread.
- 80 g baby spinach
- 130 g English cucumber skin on, cut into quarters then cut into chunks
- 200 g cherry tomatoes cut into quarters
- 1 x 400 g can of cooked chickpeas drained and rinsed
- 60 g red onion (half a medium red onion) thinly sliced
- 12 pitted kalamata olives cut in half
- 150 g feta cheese
- 2 sprigs of fresh thyme optional
For the dressing
- 80 ml extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
Make the dressing. Add the lemon juice to a bowl, whisk in the salt, pepper and oregano. Stir until the salt and pepper are dissolved. Next slowly add the olive oil, whisking all the time. Keep whisking until you have an emulsified sauce.Check the seasoning. Add all the salad ingredients, except the feta, to a large salad bowl and toss well.You can add the dressing now and toss the salad. Or you can serve the dressing on the side.Place the feta on the salad and serve.Serve with some good crusty bread.
- Calories are approximate and are just for the salad. The dressing is approximately 83 calories per serving based on a serving of 8.
- If you find the dressing a little on the tart side then add a teaspoon of honey or maple syrup.
- The feta is an integral part of this salad so if you can, buy the best authentic feta you can afford.
- If you have leftover dressing then transfer it to a jar with a lid and keep it in the fridge for up to a week. Give it a good shake before using.