A summer favourite! This salad is filled with chunky crisp coolness of cucumber, freshness of summer tomatoes, creaminess of feta and the crisp bite of pan-fried chickpeas
Crispy Chickpea Salad
In a large frying pan, heat olive oil, coriander and cumin
over medium heat. Add chickpeas and stir to coat. Cook until the chickpeas begin to brown.
Add red wine vinegar and stir to coat. Add a few cracks
of pepper and fry until the chickpeas become as toasty as you'd like.
In a large mixing bowl, combine the vegetables and
herbs. Drizzle with olive oil ad lemon juice and toss.
Add crumbled feta (use goat feta is preferred) and
gently stir, Finish with sea salt and pepper.
Top with crispy chickpeas.