Pink Lady Apple, Rocket, Chickpea and Feta Salad
This fruity salad is satisfying and ideal for a packed lunch
Ingredients
- 3 tbsp sherry vinegar
- 2 tbsp olive oil
- 1-2 tsp grated horseradish, to taste
- a pinch of caster sugar
- salt and freshly ground black pepper
- 2 tins chickpeas, drained & rinsed
- 3 large or 4 medium Pink Lady apples, cored and chopped
- 140g rocket (2 bags)
- a small bunch of mint leaves, chopped
- 200g vegetarian feta cheese, crumbled
Method
- 1
In a large bowl, whisk together the sherry vinegar with the olive oil, horseradish and caster sugar. Season to taste with salt and freshly ground black pepper.
- 2
Stir through the chickpeas and chopped apple, making sure everything is well coated in the dressing. At this point the salad will keep for 24 hours in the fridge.
- 3
Once you are ready to dish up, lightly toss through the rocket and mint, and pile into a serving dish.
- 4
Finally, crumble the feta on top and serve.
PER SERVING: 16.1g FAT (Excluding extras)
Pink Lady Apple, Rocket, Chickpea and Feta Salad was taken from COOK VEGETARIAN
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- 3 tbsp sherry vinegar
- 2 tbsp olive oil
- 1-2 tsp grated horseradish, to taste
- a pinch of caster sugar
- salt and freshly ground black pepper
- 2 tins chickpeas, drained & rinsed
- 3 large or 4 medium Pink Lady apples, cored and chopped
- 140g rocket (2 bags)
- a small bunch of mint leaves, chopped
- 200g vegetarian feta cheese, crumbled
- 1
In a large bowl, whisk together the sherry vinegar with the olive oil, horseradish and caster sugar. Season to taste with salt and freshly ground black pepper.
- 2
Stir through the chickpeas and chopped apple, making sure everything is well coated in the dressing. At this point the salad will keep for 24 hours in the fridge.
- 3
Once you are ready to dish up, lightly toss through the rocket and mint, and pile into a serving dish.
- 4
Finally, crumble the feta on top and serve.
PER SERVING: 16.1g FAT (Excluding extras)