Feta Baked Flatbread And Chickpea Salad Recipes

CHICKPEA FETA SALAD OVER GREENS

Steps:

• Mix together the olive oil, lemon zest and juice and some salt and pepper in a small bowl. In a large bowl, gently toss together the greens, tomatoes, chickpeas, cucumbers, shallot and feta.
• Toss the dressing with the salad just before serving.

CHICKPEA, ARTICHOKE, AND FETA SALAD

Steps:

• Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

WARM CHICKPEA, CHILLI & FETA SALAD

Steps:

• Whisk together 1 tsp olive oil, the lemon juice, smoked paprika and a little seasoning to make a dressing. Divide the spinach between 2 serving bowls.
• Heat the remaining 2 tsp olive oil in a non-stick frying pan. Stir-fry the pepper for 5 mins over a high heat until starting to caramelise at the edges. Add the chilli, spring onions and tomatoes and stir-fry for 1 min. Tip in the chickpeas and cook for a further min, then stir in the dressing.
• Spoon the hot chickpea mixture over the spinach leaves, then top with the crumbled feta.

CHICKPEA AND FETA FLATBREAD

Steps:

• Heat oven to 425°F.
• Place naan in single layer on baking sheet. Bake 7 min.
• Meanwhile, combine chickpeas, cheese, lime zest and dressing.
• Spread chickpea mixture onto naan.
• Bake 3 to 5 min. or until edges are golden brown and topping is heated through.
• Sprinkle with cilantro.

CHICKPEA, CHERRY TOMATO, AND FETA SALAD

Steps:

• Rinse and drain chickpeas.
• In a bowl, combine all ingredients.

CHICKPEA SALAD WITH FETA

Steps:

• Fry the onion in the olive oil and add the garlic and red chilli. Fry this of for several minutes and put it in a bowl
• Add the chickpeas and mix it well
• when everything is at room temperature add teh feta and herbs
• season it with lemon juice - zest and salt and pepper

CHICKPEA, BARLEY, AND FETA SALAD

Steps:

• Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
• Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
• Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
• Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO

Steps:

• Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
• Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
• In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

FETA-BAKED FLATBREAD AND CHICKPEA SALAD

Steps:

• Preheat the oven to 400 degrees. Lay the flatbread on a large baking sheet, sprinkle the crumbled feta on top and bake for 2-3 minutes, until cheese begins to melt.
• In a bowl, whisk all the ingredients for the dressing together and season with black pepper to taste.
• Place the chickpeas, tomatoes, olives, parsley, pine nuts and watercress ingredients in another bowl, pour the dressing over them and toss lightly together. Layer the salad with the flatbread and serve.