Its nice and warm these days here. Don’t want to jinx it but the high temperatures make it really difficult for me to cook and enjoy curries or elaborated meals. Its been a week and I haven’t had a proper Indian platter for dinner. Especially when I reach home after work, all drained up, the only thing I can gulp down is a salad or sandwich. They keep my tummy and taste buds, both content.
You know my Protein packed Beans & feta cheese salad which was highly appreciated last year when featured on Buzzfeed. This one is not much different that that. Just 5 main ingredients and you are sorted. Like totally!
Coriander leaves (cilantro)
Yes, that’s it!
I often add some more stuff like Parmesan cheese, black pepper, red chili flakes etc. but there is no absolute need for anything extra here. Feta cheese has enough flavour of its own to hold the fort. And lime juice added just blends everything together very well.
One important thing to make sure here is the quality of Feta cheese has to be good else the texture won’t be that great. I have used low quality Feta in the past and they just don’t work for me.
Adding parmesan cheese is a good idea too, since it keeps the flavours intact yet provides an extra sharpness to the salad. You may substitute coriander leaves with parsley if you like. Its just not my thing!
This Salad makes a great BBQ dish and can be made ahead of time. Simply toss in fresh spices and lime juice before serving and you are sorted. Its crunchy, its refreshing and it has cheese. What more do you want from life, eh?
What you need?– serves 1-2 people as a side dish
- 1 can garbanzo beans (chickpeas)
- About 50 gms Feta cheese (1/4 cup)
- 1 tbsp Olive oil
- Juice from 1 whole lime
- ½ cup packed cilantro (fresh coriander leaves)
- 1 tsp freshly cracked black pepper OR powdered
- 1 tbsp grated parmesan cheese
How to make?
Rinse, drain and chop coriander leaves and keep aside. In a mixing bowl, roughly crumble Feta cheese using a fork.
Drain and rinse chickpeas from the cans. Pour into the mixing bowl, add in all the remaining ingredients, mix well and serve.
Check the consistency of the salad as per your liking. If you like it a bit like a dip, you may mash the chickpeas roughly with the fork and add 1-2 tbsp of milk into it. That ways you may use the same salad as a dip for your breads.
You may also throw in some dried herbs if you like. I havent added any salt but check the seasoning and add if required.
Some more salads to beat the heat this summer:
Protein packed super salad: