In Ireland it is salad season and a good time to have something light for main or sides. Now using my favourite ingredient the lovely chickpea, I made this salad one evening and now it is one of our favourite meal on our meatless days. It is so filling and zesty. You can add baby spinach as well if you wish as it goes so well with the salad. It is awesome as a side for a BBQ especially if you have steaks on the fire. Enjoy!
Ingredients
- 1 can Chickpeas
- 1/2 cup red Lentils, cooked
- 70g Sundried Tomatoes, chopped
- 80g Feta cheese, crumbled
- 2 Spring Onions, chopped
- 2 tsp Pesto
- Zest of 1 Lemon
- 60 ml Olive Oil, good quality
- Juice of half a lemon
- 1/2 tsp Black pepper
- 20g Basil Leaves, torn
Method
- Cook the lentils until just cooked but not mushy. Rinse under cold water and drain. Place in a bowl
- Drain and rinse the chickpeas and add to the lentils.
- Add the sundried tomatoes and onion
- In a jug mix the pesto, lemon zest, olive oil, lemon juice and Black pepper.
- Now add the dressing to the bowl and mix everything together.
- Take half of the Feta and all the basil and mix with salad.
- Place everything in a salad bowl and then scatter the rest of the Feta and some tiny basil leaves over.
- Place in the fridge until you need it
- Enjoy
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