Chickpea and feta salad with chilli and dukkah

Chickpea and feta salad with chilli and dukkah

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
250g dried chickpeas
125ml extra-virgin olive oil
1 lemon, juiced
2 tomatoes, diced
1 red onion, diced
1 red chilli, chopped
2 handfuls flat-leaf parsley
sea salt
freshly cracked black pepper
150g bulgarian feta, crumbled
2 tablespoons Dukkah

Method

  1. Soak the chickpeas in water for 8 hours. Drain and rinse, then place in a saucepan and cover with cold water. Bring to the boil and cook for 1 hour, or until soft. Drain and rinse well.
  2. Combine the extra-virgin olive oil and lemon juice in a large bowl. Add the tomato, onion, chilli, parsley and season with sea salt and black pepper. Mix the chickpeas through the salad. Add the feta, sprinkle with the dukkah and serve at room temperature.

Notes

  • You can use a 400 g can of chickpeas instead of the dried chickpeas. They will not need to be cooked.

    Sometimes I add farro to this recipe. Farro is grown among wheat and looks like wheat. It has a nutty, chewy texture and is a beautiful addition wherever you might normally add rice. Dry-fry 200 g farro, then add 250 ml water and a pinch of salt. Reduce the heat and gently cook for 30 minutes. Add some roasted pumpkin and toss the farro and pumpkin through the salad.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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