Name: Artichoke, chickpea & feta salad
Prep time: 15 min
Total time: 15 min
Yield: 0
Ingredients: 1 cucumber peeled and cut into 1cm dice; 250g cherry tomatoes halved; 75g sundried tomatoes in oil (drained weight), halved and finely chopped, plus 2 tbsp of the oil; 1 tbsp red wine vinegar; 240g artichoke hearts in brine (drained weight), quartered; 50g guindilla chilli peppers (drained weight), roughly chopped; 10g parsley leaves roughly chopped; 660g jar cooked chickpeas drained; 1 Little Gem lettuce roughly chopped; 200g feta cut into 1-2cm cubes; extra virgin olive oil to drizzle

Artichoke, chickpea & feta salad

Assemble some healthy ingredients and punchy flavours together to make this simple salad. Parsley, cherry tomatoes, cucumber and lettuce bring freshness and crunch

15 min total 15 min prep 0 414 cal

Instructions

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1 Combine the chopped cucumber and tomatoes in a large mixing bowl, add a big pinch of salt and set aside for a couple of minutes.
2 Scrape the sundried tomatoes into the bowl and add 2 tbsp flavoured oil from the jar, plus the vinegar, artichokes, chilli and parsley. Mix well.
3 Add the chickpeas, lettuce and half the feta and mix again. Season to taste. Add more salt, vinegar or a touch more parsley, if you like.
4 Tip onto a serving platter or plates, top with the remaining feta and drizzle over some extra virgin olive oil, if you like.