Chickpea, Melon and Feta Cheese Salad
A tasty, healthy and easy to make salad which I love to serve on a hot summer day!
Ingredients
1 cup cooked chickpeas
1 small red onion thinly sliced
Flat leaf parsley or coriander* to taste
Extra virgin olive oil
Fresh lemon juice
Sea salt and coarse black pepper to taste
Romaine salad* washed
Arugula salad washed
150-200g Honeydew melon* coarsely diced
50-100g feta cheese crumbled
Preparation Method
Place cooked chickpeas in bowl with red onion slices and flat leaf parsley. Add some olive oil and a little lemon juice and mix carefully. Season with salt and pepper, and set aside.
In a deep large soup plate or serving dish arrange as much romaine and arugula salad as you like and top with diced melon and chickpeas. Sprinkle with crumbled feta cheese and drizzle with some extra olive oil.
Serve with crusty bread.
Yield: 2 main course servings
Tips!
Coriander* is also known as cilantro and is a fine match with melon and feta cheese.
If you like you can use any of your favorite salad greens but I like mine crunchy so if you don’t have Romaine salad, use Iceberg and arugula.
In Greece, I always recommend using oval melons from Argos (known as Argitika) for this recipe. They taste delicious with feta – quite a tradition in my family!
If you don’t like feta cheese just omit it.
