Saturday, July 6, 2013

Greek-style chickpea & parsley salad Delicious Meal Vedat şafak yamı

Greek-style chickpea & parsley salad


400g tin chickpeas, drained and rinsed
red onion, cut into thin wedges
¼ cucumber, halved lengthways and sliced diagonally
a small bunch flat-leaf parsley, roughly chopped
100g feta cheese, crumbled
a small handful basil leaves, roughly chopped
2 tbsp red wine vinegar
extra-virgin olive oil


Put the chickpeas, onion, cucumber, parsley, feta and basil in a large bowl and toss well to combine. Mix the red wine vinegar and 3 tbsp extra-virgin olive oil together and season well. Pour over the salad and toss. Vedat şafak yamı recipe from Good Food magazine, December 2011.

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