Chickpeas Salad with Feta and Beetroot
Chickpeas Salad with Feta and Beetroot
Ingredients
• 200g Feta, Charalambides Christis
• 600g Chickpeas, cooked
• 2 Medium Beetroot, cooked
• 3 tbsp Parsley, roughly chopped, plus more for garnishing
• 1 tbsp Fresh Thyme, finely chopped
• 4 tbsp White Grapes, seedless cut in half
• Few Leaves of Kritamo for garnishing
For the Dressing
• 60ml Extra Virgin Olive Oil (EVOO)
• 25ml Apple Cider Vinegar or mild White Vinegar
• 10ml Lemon Juice
• 1 tsp Dijon Mustard
• 1 tbsp Worcestershire Sauce
• ½ tsp Dry Coriander, ground
• 1 tsp Honey
• ½ tsp Sea Salt
• ¼ tsp Black Pepper, freshly ground
Instructions
1. We start with the dressing by adding all the ingredients except of the oil in the bowl of a small blender with the metal blade attached and while pulsing we slowly pour the oil for a nice emulsification. The result is a thick/viscous dressing.
2. Then we cut the feta in 1 ½cm cubes and add to a bowl, and the same for the beetroot that is added to a separate bowl. The chickpeas are kept as they are, whole, and added to a different bowl.
3. Then we sprinkle 1 tbsp of parsley and ⅓ tbsp of thyme to each bowl and we pour the dressing on top. We mix each one and we keep aside.
4. We take our serving plate and we first place the chickpeas, then on top the beetroot and finally the feta. We add the halved grapes, garnish with the parsley and kritamo and we serve. No need to mix.
