Greek chickpea salad with melting feta, Preparation of Chickpea at home easy way

 

Ingredients

For the salad

• 1 tsp red wine vinegar
• 2 tsp rapeseed oil
• good pinch of dried oregano or 1 tsp fresh, chopped
• 175g canned chickpeas, drained
• 1 small red onion, finely chopped
• 10cm/4in piece of cucumber, cut into chunks
• 6 pitted Kalamata olives, halved and rinsed to remove excess salt
• 3 tomatoes, cut into wedges
• small handful mint leaves

For the cheese

• 2 tsp plain flour
• ½ tsp ground cumin
• 100g reduced-fat feta (sometimes called salad cheese), cubed
• 1-2 tsp rapeseed oil

• Method

  1. Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don’t toss yet.
  2. Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.