Greek chickpea salad with melting feta

Indulge in the Mediterranean flavors of Greek chickpea salad, topped with creamy melting feta for a burst of tangy zest. Perfect for a light and refreshing meal.

Ingredients:

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

Instructions:

1. Combine the vinegar with the oil and oregano in a bowl. Add the remaining salad ingredients without mixing yet.
2. Coat the feta by mixing it with the flour and cumin. Heat the oil in a non-stick frying pan and fry the cheese briefly, flipping the pieces to ensure all sides are cooked. Mix the salad, place on plates, and sprinkle the cheese on top before serving.

Summary:

• Calories: 489 kcal
• Fat: 17 g
• Protein: 19 g
• Carbs: 73 g
• Potassium: 1683 mg
• Magnesium: 139 mg