A meal-sized salad, creamy feta, crispy chickpeas, warm toast

$3.24/serving$3.40at the cheapest of your stores this week · 12 ingredients on sale

Ingredients

• chickpeas1 can (540 ml), drained
• cucumber1 ea
• roma tomato4 ea
• red onion½
• bell pepper1 ea
• feta cheese120 g
• olive oil5 tbsp
• red wine vinegar5 tsp
• oregano1 tsp dried
• paprika1 tsp
• garlic1 clove
• butter2 tbsp
• baguette1 ea

Method

1Crispy chickpeas

• •Pat the chickpeas very dry with a towel.
• •Fry the chickpeas in 2 tbsp of the olive oil over medium-high heat with the paprika and a pinch of salt.
• •Shake the pan occasionally and cook 8 to 10 minutes until golden and crackly.

2Prep the salad

• •Meanwhile, cut the cucumber, tomatoes and pepper into 1 inch pieces.
• •Thinly slice the red onion.
• •Keep the vegetables cold in the fridge until serving.

3Dress

• •Whisk the remaining 3 tbsp olive oil with the red wine vinegar, oregano and a pinch of salt and pepper in a small bowl.
• •Toss the dressing with the vegetables just before serving.

4Garlic toast

• •Heat the broiler.
• •Mash the minced garlic into the softened butter.
• •Spread the garlic butter over the split baguette.
• •Broil 2 to 3 minutes until golden and crisp.

5Plate

• •Divide the salad into wide bowls.
• •Lay slabs of feta on top with a little oregano and a drizzle of oil.
• •Garnish with the hot chickpeas.
• •Serve the toast alongside.