In theory, it is actually autumn now in Australia, but we all know that March generally has a few searingly hot days up her sleeve – especially here in South Australia. It’s at this time of year that most of us are beginning to look forward to the cooler mornings and evenings. I know many are about to start turning their cookbooks to the comfort foods section, but I’m not quite done with salads yet.
I love the cooler weather, but the winters can drag on a little long here in the hills so I’m happy to embrace the fresh foods of the warmer months for as long as I can. There’s still loads of fresh, locally grown salad items in the stores and enough warm sunny days to justify any excuse for a picnic, barbecue or beach lunch. This recipe uses chick peas which are a bit of a favourite of mine. Ever since I discovered that I could cook them in the slow cooker and freeze them I’ve been a little more in love with them. The fact that they are tasty, incredibly versatile, outrageously good for you, significantly economical and Australian-grown is just (metaphorical) icing on this dandy little legume as far as I’m concerned.
I made this recipe for a family barbecue last weekend and a large bowl of it disappeared within minutes, so I guess I’m not the only one who likes it. The combination of mint and lemon is a very happy one and the addition of a creamy feta and a good glug of local olive oil generally improves most things too. If you don’t have any home-cooked chick peas in the freezer there is absolutely no shame in using the canned ones. Add a cucumber and you are good to go!
If you can’t get hold of any of the creamy style of feta, this is a perfect excuse to go Bulgarian and grate the harder feta over the salad. Once you’ve added the lemon juice and oil you will still have a delicious, creamy finish to the dish.
Lemon Chick Pea, Feta & Cucumber Salad
Ingredients
- 4 cups cooked or canned chick peas (garbanzos)
- 1 large continental cucumber
- 3 spring onions
- 220 gms feta cubed & crumbled if the creamy variety, grated if the harder variety
- 1/4 cup finely chopped fresh mint
- finely grated zest of 2 lemons
- juice of 2 lemons
- 50 mls extra virgin olive oil
- sea salt
Instructions
- Finely chop the spring onions, cut the cucumbers into quarters lengthways, remove seeds and finely slice or dice.
- Combine in a large dish with the chick peas.
- Add the feta, mint and lemon zest and toss together.
- Add the lemon juice, olive oil and a good pinch of sea salt and combine well.
- Cover and refrigerate for an hour before serving.
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Yum! I’ll have to try this one! I’m more than a little obsessed with chickpeas at the moment, and I just adore creamy Danish style feta.
It’s not really Autumn up here either but I’m ready for some heartier fare along with my love of salads. This one is a cracker!
I have kept that slow cooker chick pea recipe so now I am truly inspired to go ahead and use it. It was actually still dark when I got home from the gym this morning just before 7 am so I truly know autumn is here, does make me a bit sad, although I love autumn I hate winter !!
Aren’t chickpeas wonderful in everything- and perfect for salads! Definitely a winning flavour combination indeed 🙂 xox
We’re having a hot March day here in Sydney today but I don’t mind a bit – I much prefer the heat to the cold and like you, I love salads. I also love chickpeas and eat them for all the reasons you’ve listed. Your salad of chickpeas with feta and some cucumber for crunch looks wonderful xx
We certainly felt the cool change on 1 March! This sounds delicious, Amanda!
I love all the ingredients in this salad and I can not wait to try it.