Chickpea salad with feta, tomatoes, carrot, cucumber, mint and basil.
We’re in one of my favorite periods of the year: late Summer/early Autumn. When the taste of eggplants, tomatoes, peaches, grapes, and even strawberries* reaches the peak. When you’d gladly have a cherry tomato for dessert, how sweet it is. And I need a little cleanse too (so much spices and chili in Bali :-)). So I’m going salads, healthy salads, like this mediterranean chickpea salad with feta.
And I’m going micro too.
Cause a salad, to be perfect, needs really, truly, thinly chopped/diced ingredients. So thin, you could eat it with a spoon. And what a feast is there in that spoon.
The first salad of the micro salads project was inspired by a Lombok beach bar, my favorite spot in Gili Air, where I had a Greek style feta and chickpeas salad. Simple and fresh Mediterranean ingredients and an easy recipe: just what I needed. So I brough it back home.
*Nemi’s wild strawberries are, first gloriously famous, second available until September.
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chickpea salad recipe
feta and chickpeas easy and refreshening recipe
Ingredients
- 1 handful of pre-cooked chickpeas
- 1 handful of cherry tomatoes
- 1/4 cucumber
- 1/4 carrot
- 1.5 oz 40 gr of feta cheese
- 1 tablespoon of fresh mint leaves finely chopped
- 1/2 tablespoon of fresh basil leaves finely chopped
-
1
tablespoon
of extra-virgin olive oil
- salt to taste
Instructions
-
Peel and really, truly, thinly dice tomatoes, cucumber and carrot. Crumble the feta cheese.
-
Mix everything in a bowl. Season to taste with salt and olive oil.
-
Get a spoon.
-
Enjoy.
Enjoy eating your delicious mediterranean chickpea salad with feta!
Claudia