Chickpea and Ġbejniet Chopped Salad
Servings: 4 people
Ingredients
- 50 g radish
- 1/2 cucumber
- 1 red pepper
- 2 spring onions
- 2 vine tomatoes
- 350 g chickpeas 1 can
- a bunch of fresh parsley
- some fresh mint leaves
- 5 tbsp olive oil
- 2 tsp dried mint
- 2 tsp dried oregano
- 1 tsp dried Basil
- juice of half a lemon
- 100 g Maltese ġbejna cheese halloumi/feta/goat cheese
- salt and pepper to taste
Instructions
Chickpeas
- In a bowl mix together 2 tablespoons of olive oil, lemon and dried herbs. Set aside.
- Wash the canned chickpeas and add to a pot of water. Let simmer for about 20 minutes. Drain and add to the mixture while still warm. Let cool down and marinate for about 10 minutes.
Assembling the salad
- Start by dicing all the vegetables and slice the spring onions. Add all the chopped vegetables into a large bowl.
- Chop finely the fresh parsley and mint leaves. Add to the bowl.
- Mix all the vegetables together and add the remaining 3 tablespoons of olive oil.
- Finally, add the cheese and marinated chickpeas, season with salt and pepper. Toss everything together and serve! Serve it as a side dish or as a light fresh salad on its own.