Slice, Chop, Drizzle & Toss Salad – Or Tomato, Chickpea & Feta Salad
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Slice, Chop, Drizzle & Toss Salad – Or Tomato, Chickpea & Feta Salad

During late summer when tomatoes are in season, this seven-minute salad can often works as both lunch and dinner. It’s packed with flavour, colour and crunch, and doesn’t involve any cooking – just a little slicing, chopping, drizzling and tossing.
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Serves
4
Total Time
20 Minutes
Ingredients
1 large shallot, thinly sliced
2 garlic cloves, grated
1 tbsp of balsamic vinegar
300g of mixed tomatoes, smaller ones halved & larger ones sliced
½ cucumber, roughly chopped
1 avocado, chopped into 2cm cubes
150g of feta, chopped into 2 cm cubes
Bunch of fresh mint, roughly chopped – plus extra to serve
1 x 400g tin of chickpeas (garbanzos), drained & rinsed
2 tbsp of olive oil
1 tbsp of za’atar
Sea salt & freshly ground black pepper
Method
Step 1

Place the shallot in a salad bowl with the garlic and balsamic vinegar and stir
to combine.

Step 2

Add the tomatoes, cucumber, avocado, feta, fresh mint and chickpeas, then drizzle over the olive oil.

Step 3

Season with a sprinkle of salt and pepper, and toss to combine.

Step 4

Served topped with the za’atar and a little more mint.

Not dinner enough? If you want this to be even more satiating, you can swap the chickpeas for pearl couscous, quinoa or rice.

Make it vegan: Swap the feta for a vegan version. We have a friend who has started a vegan cheese company called Stockeld Dreamery, and they do an amazing vegan feta that works brilliantly here.

GREEN KITCHEN: Quick + Slow by David Frenkiel & Luise Vindahl (Hardie Grant, £27) Photography by David Frenkiel

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