Chickpea, Olive and Feta Cheese Salad

Chickpea, Olive and Feta Cheese Salad

This is a delicious salad that combines all the great flavors of the Mediterranean — Feta cheese and Kalamata olives from Greece, chickpeas from southern Europe, and some homemade harissa hot sauce from North Africa to give it a spicy kick. It's a refreshing and simple dish for the hot summer months when a light meal is called for. Serve it on a bed of salad greens with rice or as part of a picnic with crusty bread.


Chickpea, olive and feta cheese saladChickpea, Olive and Feta Cheese Salad
Recipe by
Cuisine: Mediterranean
Published on May 19, 2007

A simple, zesty and refreshing salad that combines all the great flavors of the Mediterranean — feta cheese and kalamata olives from Greece, chickpeas from southern Europe, and harissa hot sauce from North Africa

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Ingredients:
  • 1 cup dried chickpeas (2 1/2 cups cooked)
  • 8 oz (225 g) Greek sheep milk Feta cheese, cubed
  • 4 oz (115 g) Kalamata olives, pitted and halved
  • 8 oz (225 g) cherry or grape tomatoes
  • large handful fresh parsley, coarsely chopped
  • 5 tablespoons olive oil
  • juice of 1 lemon (3 tablespoons)
  • 1 clove garlic, crushed
  • 2 teaspoons harissa, or to taste
  • 1/2 teaspoon sea salt
Instructions:
  • Soak the chickpeas overnight in water with a little yogurt whey or lemon juice. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low and cover, cooking for 1 1/2 hours or until soft. Drain and add to a large bowl.

  • If using cherry tomatoes, halve first and add to the chickpeas, along with the Feta cheese, olives and parsley.

  • In a small bowl, whisk together the olive oil, lemon juice, garlic, harissa and salt to make the dressing. Pour over the salad and mix gently together. Serve at room temperature or cold.

Makes 6 - 8 servings
Chickpea, Olive and Feta Cheese Salad

2 comments:

Holler said...

Lovely, the chickpea, olive and feta cheese salad has arrived as promised. It looks scrumptious! I thought it was beetroot that was in the salad and now that thought is lodged in my head, I indeed must make it with beetroot! Those olives are so purple! I stay away from olives like the plague, but everyone has been ranting about these kalamata olives for days now! I think I will have to give in and give them a try! I left them off my Saganaki Fried Cheese (the recipe listed them) and that's why I have been having so many olive discussions with friends!

Lisa said...

Beetroot! An excellent idea, but you really must try kalamata olives! My guy wouldn't go near olives until I introduced him to the fine quality variety in some of my signature dishes. Don't be afraid. Judging from your tastes as displayed on your blog, I bet olives would be to your liking.