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Recipe of: © Monsieur Cuisine

Healthy salad with chickpeas and feta

MC plus
4 portions
Easy
Ready in: 0:20 h
Preparation time: 20 min.
Created on: 23.01.2020
Last changes: 09.02.2020

FOR THE SALAD:

  • 250 g tinned chickpeas
  • 6 stalks flat-leaf parsley
  • 6 stalks of mint
  • 100 g sugar snap peas
  • 200 g cherry tomatoes
  • 200 g feta cheese (45% fat)
  • 35 g sunflower seeds
  • 50 g rocket

FOR THE DRESSING:

  • 1 small onion (50 g)
  • 50 ml olive oil
  • 35 ml white wine vinegar
  • 2 tsp mild mustard
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 pinch of rose paprika powder

Nutrients

Per portion:

  • calorific value
    1624 kj / 388 kcal
  • protein: 18 g
  • carbohydrates: 20 g
  • fat: 26 g
Instruction
Preparation time
20 min.
Ready in
0:20 h
  1. Pour the chickpeas in a sieve, rinse and drain. Then pour into a large bowl.
  2. Wash the parsley and mint, shake dry and remove the leaves from the stalks. Put the leaves into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug and repeat the previous step. Add the herbs to the chickpeas.
  3. To make the dressing, peel and halve the onion and put it into the blender jug. With the measuring beaker in place, chop finely for 5 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug. Add the olive oil, white wine vinegar, mustard, 1 teaspoon of salt, ¼ teaspoon of pepper and the paprika powder and, with the measuring beaker in place, mix everything for 20 seconds/speed setting 7. Add to the chickpeas.
  4. Wash and drain the sugar snap peas, remove their strings and cut into halves or thirds, depending on their size. Also add to the chickpeas.
  5. Wash and dry the cherry tomatoes and roughly chop in the blender jug with the measuring beaker in place for 3 seconds/speed setting 5. Also add to the chickpeas.
  6. Put the feta in rough pieces into the blender jug and, with the measuring beaker in place, crumble for 4 seconds/speed setting 4 and add to the other salad ingredients.
  7. Dry-fry the sunflower seeds in a frying pan on a medium heat. Sort and wash the rocket and dry in a salad spinner, then tear into bite-size pieces.
  8. Arrange the sunflower seeds and rocket over the salad and mix everything together carefully.

 

TIP

The salad can be made ahead of time as a packed lunch, for the office for example. In this case, add the rocket to the salad just shortly before eating.

 

 

Finished!

Bon appétit with Monsieur Cuisine

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