Chickpea salad with potato, feta and mint

September 2021

Main course, serves 4. Preparation time 15 minutes.

• 500 grams of baby potatoes
• 200 grams of French beans
• 1 red onion
• 250 grams of small vine tomatoes
• 200 grams of feta cheese
• 1 tin of chickpeas (drained weight 265 grams)
• 8 tablespoons of extra-virgin olive oil
• Juice of ½ a lemon
• 2 tablespoons of honey
• 4 sprigs of mint
• Salt and pepper

Put the potatoes in a metal colander or a steam basket. Steam them for 10 to 12 minutes over boiling water with a folded tea towel in between, covered with a lid. Leave to cool.
Meanwhile, cut the ends of the French beans and steam them in the colander (or steam basket) for 8 minutes until done. Rinse them well with cold water.
Cut the red onion into wafer-thin rings. Halve the vine tomatoes. Cut the feta into cubes. Drain the chickpeas thoroughly.
Put the olive oil, lemon juice, honey and the leaves of 1 mint sprig into a tall hand-blender bowl and blend into a dressing. Season with salt and pepper.
Put the ingredients in layers in an attractive tall glass bowl. Cut the rest of the mint into strips and sprinkle over the top. You can serve the dressing separately.
Of course, you can also mix the ingredients in a large bowl.
It’s all equally delicious.

Tip: Adding a bag of rocket leaves makes this main course salad a bit lighter.

Ingrid van den Arend, Cook it!

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