Chickpea, tomato and feta salad

Name: Chickpea, tomato and feta salad
Prep time: 20 min
Total time: 20 min
Ingredients: 2 x 300g cans chickpeas, drained, rinsed; 2 x 250g punnets cherry tomatoes or grape tomatoes, halved; 1 small red onion, halved, thinly sliced; 1 1/2 cups fresh flat-leaf parsley leaves; 100g low-fat feta, crumbled; 2 tbsp red wine vinegar; 1 tbsp olive oil; 1 tsp caster sugar

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 8

Cost: $3.96 /serving

Author : Anneka Manning

baby beets snap peas lunch

Ingredients

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2 x 300 grams cans chickpeas, drained, rinsed2 x 250 grams punnets cherry tomatoes or grape tomatoes, halved1 small red onion, halved, thinly sliced1 1/2 cups fresh flat-leaf parsley leaves100 grams low-fat feta, crumbled2 tbsp red wine vinegar1 tbsp olive oil1 tsp caster sugar

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Instructions

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Step 1

Make vinaigrette: Combine vinegar, oil and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.

Step 2

Combine chickpeas, tomatoes, onion and parsley in a bowl. Add vinaigrette. Toss gently to combine. Top with feta. Serve.

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