Best Chickpea Barley And Feta Salad Recipes

WARM CHICKPEA, CHILLI & FETA SALAD

Warm chickpea, chilli & feta salad image

If you're looking for a light midweek option, this high-fibre, superhealthy salad should tick all the boxes

Provided by Good Food team

Time 15m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
juice ½ lemon
½ tsp smoked paprika
100g spinach leaves
1 red pepper , deseeded and sliced
1 red chilli , deseeded and thinly sliced
4 spring onions , sliced
100g cherry tomatoes , halved
400g can chickpeas , drained
40g feta cheese or vegetarian alternative, crumbled

Steps:

Whisk together 1 tsp olive oil, the lemon juice, smoked paprika and a little seasoning to make a dressing. Divide the spinach between 2 serving bowls.
Heat the remaining 2 tsp olive oil in a non-stick frying pan. Stir-fry the pepper for 5 mins over a high heat until starting to caramelise at the edges. Add the chilli, spring onions and tomatoes and stir-fry for 1 min. Tip in the chickpeas and cook for a further min, then stir in the dressing.
Spoon the hot chickpea mixture over the spinach leaves, then top with the crumbled feta.

Nutrition Facts : Calories 289 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.41 milligram of sodium

GREEK CHICKPEA SALAD WITH MELTING FETA

Greek chickpea salad with melting feta image

This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta

Provided by Sara Buenfeld

Categories Dinner, Lunch

Time 15m

Number Of Ingredients 13

Ingredients

1 tsp red wine vinegar
2 tsp rapeseed oil
good pinch of dried oregano or 1 tsp fresh, chopped
175g canned chickpeas , drained
1 small red onion , finely chopped
10cm/4in piece of cucumber , cut into chunks
6 pitted Kalamata olives , halved and rinsed to remove excess salt
3 tomatoes , cut into wedges
small handful mint leaves
2 tsp plain flour
½ tsp ground cumin
100g reduced-fat feta (sometimes called salad cheese), cubed
1-2 tsp rapeseed oil

Steps:

Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don't toss yet.
Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.

Nutrition Facts : Calories 284 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

BEAN, CHICKPEA & FETA SALAD

Bean, chickpea & feta salad image

This satisfying veggie supper is full of summer flavours, and it's on the table in 15 minutes

Provided by Good Food team

Categories Dinner, Main course

Time 15m

Number Of Ingredients 8

Ingredients

400g green beans , trimmed and halved
3 tbsp olive oil
2 x 400g can chickpeas , rinsed and drained
1 garlic clove , roughly chopped
7 sundried tomatoes in oil, drained
2 whole roasted red peppers from a jar
1 tbsp sherry vinegar
200g pack feta cheese , broken into chunks

Steps:

Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.

Nutrition Facts : Calories 404 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.92 milligram of sodium

CHICKPEA, ARTICHOKE, AND FETA SALAD

Chickpea, Artichoke, and Feta Salad image

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories Salad Beans

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

Steps:

Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g