Parsley, Chickpea & Feta Salad

Dinner S&J 003aIn this fresh salad, parsley takes the place of lettuce or other salad greens. It’s a punchy salad that teams well with lamb or makes a great meatless first course.

The Cumin Chickpeas are delicious served by themselves as a nibble with drinks or scatter them through other salads for interest and
flavour.

Parsley, Chickpea & Feta Salad
I use Hawke’s Bay made Origin Earth feta for this salad as it holds it shape and is easy to cut into cubes, but any feta can be used. If using a creamy feta, crumble and scatter over the salad after dressing.

Serves 6 as side or first course

2 cups flat-leaf parsley leaves
160g tub Origin Earth Feta in Brine, drained and cut into small cubes
CUMIN CHICKPEAS
1 x 400g can chickpeas, drained and rinsed
1 tbsp ground cumin
2 tsp sea salt
1 tsp Orcona Sweet Smoked Paprika
½ cup olive or vegetable oil
YOGURT VINAIGRETTE
½ cup plain yogurt
2 tbsp olive oil

1              For the Cumin Chickpeas, preheat oven to 200°C. Place
chickpeas on a baking tray and dry in oven for about 5 minutes.
2              Combine cumin, salt and paprika in a small bowl and set aside.
3              Heat oil in a frying pan over a medium heat. Add dried
chickpeas and fry for about 5 minutes or until golden. Drain on paper towels, then toss chickpeas in cumin mixture. Set aside until
required.
4              For Yogurt Vinaigrette, place yogurt, oil and salt to taste in a bowl and whisk to combine.
5              To assemble salad, place parsley, feta and chickpeas in a bowl and toss to combine. Just prior to serving, drizzle with Yogurt Vinaigrette.

Happy cooking and eating.

Recipe by Rachel Blackmore

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