Chickpea, Tomato & Feta Salad

  • 20min prep
  • 8min cook


  • 2 x 300g cans chickpeas, drained, rinsed

  • 2 x 250g punnets cherry tomatoes or grape tomatoes, halved

  • 1 small red onion, halved, thinly sliced

  • 1 ½ cups fresh flat-leaf parsley leaves

  • 100g low-fat feta, crumbled


  • {“Make vinaigrette”=>”Combine vinegar, oil and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.”}

  • Combine chickpeas, tomatoes, onion and parsley in a bowl. Add vinaigrette. Toss gently to combine. Top with feta. Serve.