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Chickpea and Ġbejniet Chopped Salad

Prep Time25 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Side Dish
Cuisine: European, Maltese, Mediterranean
Keyword: Cheese, Chopped, Gbejna, salad
Servings: 4 people


  • 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



  • 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.