Tomato, Chickpea & Feta Salad

preparation 10 minutes
Serves 4

This 10-minute salad is packed with flavour, colour and crunch, and doesn’t involve any cooking – just a little slicing, chopping, drizzling and tossing

Green Kitchen: Quick & Slow by David Frenkiel and Luise Vindahl (Hardie Grant, £27) Photography ©David Frenkiel

Ingredients Method

1 large shallot, thinly sliced
2 garlic cloves, grated
1 tbsp balsamic vinegar
300g mixed tomatoes, smaller ones halved and larger ones sliced
½ cucumber, roughly chopped
1 avocado, chopped into 2cm cubes
150g feta, chopped into 2 cm cubes
Bunch of fresh mint, roughly chopped, plus extra to serve
400g tin chickpeas, drained and rinsed
2 tbsp olive oil
1 tbsp za’atar
Sea salt and freshly ground black pepper

Place the shallot in a salad bowl with the garlic and balsamic vinegar and stir to combine.

Add the tomatoes, cucumber, avocado, feta and chickpeas, then drizzle over the olive oil. Season with a sprinkle of salt and pepper, and toss to combine. Served topped with the za’atar and a little more mint.

Ingredients

1 large shallot, thinly sliced

2 garlic cloves, grated

1 tbsp balsamic vinegar

300g mixed tomatoes, smaller ones halved and larger ones sliced

½ cucumber, roughly chopped

1 avocado, chopped into 2cm cubes

150g feta, chopped into 2 cm cubes

Bunch of fresh mint, roughly chopped, plus extra to serve

400g tin chickpeas, drained and rinsed

2 tbsp olive oil

1 tbsp za’atar