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Monday 7 June 2010

Sluttishly Vegetarian: Chickpea Salad with Orange, Mint & Feta

The sun may have disappeared for the moment, but that's no reason to give up on summer. This fresh and juicy chickpea salad is perfect for a picnic or light lunch in the garden, but works equally well in a workday lunchbox. If you're making it ahead, leave dressing it until the last minute to stop it going soggy.

Chickpea Salad with Orange, Mint & Feta (serves 2)

You'll need:

  • 1/2 tin of chickpeas
  • 1 orange
  • 100g feta 
  • 1 small bunch of mint
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar

Make it!

  • Drain and rinse the chickpeas.
  • Peel and segment the orange. Squeeze the juice from the core of the orange into a separate bowl, removing any pips.
  • Cut the feta into cubes, or just break it up if you're feeling lazy.
  • Tear up the mint leaves.
  • Mix the chickpeas, orange segments, feta and mint in a bowl.
  • Whisk the olive oil and vinegar into the orange juice and add salt and pepper to taste. Drizzle over the salad.


  1. Wow, that *is* easy! Lovely pictures too.

  2. This is just the kind of salad I love to eat, I can't wait to make it!

  3. ingredients noted and filed...

  4. I'm munching on this for lunch because we're including it in our Nomnomnom 11 menu. It's wonderful.

    We've also added borage, the blue flowers are the perfect addition with all of the lovely colours.


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