Bean, chickpea & feta salad


Bean, chickpea & feta salad

Bean, chickpea & feta salad
Bean, chickpea & feta salad

Even if there are only two to feed, make the full quantity of this salad and save the leftovers for lunch the next day


SERVES 4- 15 minutes

– 400g/14oz green beans, trimmed and halved.

– 3 tbsp olive oil.

– 2 × 400g can chickpeas, drained and rinsed.

– 1 garlic clove, roughly chopped.

– 7 sun-dried tomatoes in oil, drained.

– 2 whole roasted red peppers from a jar.

– 1 tbsp sherry vinegar.

– 200g pack feta, broken into chunks.


Step 1:
Heat oven to 200C/180C fan/gas 6. Spread the beans on to a baking sheet, season, and drizzle over 1 tablespoon of the oil. Roast for 10 minutes until lightly charred. Tip into a bowl along with the chickpeas.

Step 2:
In a food processor, make a dressing by whizzing together the garlic, sun-dried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.

Note : PER SERVING 404 kcals, protein 20g, carbs 28g, fat 25g, sat fat 8g, fibre 10g, sugar 6g, salt 2.92g

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