Warm chickpea salad with lemon yoghurt & feta

I was going to make this as a starter for one of my supper clubs, until bloody Covid came along to f@%k things up. So I thought, why keep it to myself, I’ll share it with you guys and you can make it at home instead. I was thinking that it might be a nice idea to look back over my pop up menus from last year and share a few of the recipes. So look out for them on here very soon.

Ingredients

Serves 4 as a starter

• 1/2 red pepper, small dice

• 3/4 cucumber, small dice

• 1/4 small red onion, finely chopped

• 3 tomatoes, small dice with seed section removed

• 15g parsley, chopped

• 15g coriander, chopped

• Zest & juice of 1 lemon

• 1.5 tbsp extra virgin olive oil

• 1 x 400g tin chickpea, drained

• 1/2 tsp ground cumin 

• 1/2 tsp smoked paprika 

• 1/4 tsp sea salt 

• 80g feta

• 120ml yogurt 

• Serve with warmed ciabatta, sourdough or flatbreads.

Method

• Preheat the oven to 160ºc.

• First chop all the vegetables and herbs then mix together with 1 tbsp oil, juice of 1/2 lemon and 1/4 tsp sea salt. Divide on to 4 plates with a little gap in the middle ready to add the warm chickpeas just before serving.

• If you’re serving with bread, put it in the oven now. Or start toasting if you’re doing it that way.

• Crumble the feta and mix the rest of the lemon juice plus all the zest into the yoghurt along with an extra pinch of sea salt.

• Next heat 1/2 tbsp of oil in a frying pan, add the chickpeas and ground spices. Mix well and warm through for 3-4 minutes then sprinkle with a pinch of sea salt.

• Spoon the chickpeas into the middle of the chopped vegetables on each plate, then put 3 tsp yoghurt and approx 20g of feta on top. I also like to put small bowls of feta and yoghurt on the table so people can add a bit more as they go along.

• Serve with warm crusty bread.

Tip

• Get all your ingredients prepped and ready to go so you can put this dish together quick once the chickpeas have warmed through.