Chickpea, feta and sprout salad, with roasted peanuts and sunflower seeds


When it comes to salads I am always looking for new expressions and interpretations. Salads don’t have to be boring and quite frankly the possibilities of salad making are endless. I just love making exciting salads, bursting with health, texture and flavor. This salad can stand proudly on its own as a meal, its filling and does well for a summer lunch or even a light dinner. I suspect it would also compliment a piece of roasted chicken or fish. I adore the salty creaminess from the feta and the nutty flavor from the toasted peanut and sunflower seeds. The silky texture from the chickpeas and avocado, and the crunch from the fresh sprouts and herbs contribute to a sublime salad. Look, I don’t think words can describe this one, you just gotta try it!

Serves 2


Ingredients –

  • 1 x can of chickpeas – drained and washed
  • 11/2 rounds of feta – cubed
  • ¾ pack of sunflower sprouts or any other sprouts
  • 1 x avocado peeled and diced with a squeeze of lemon
  • 2 x spring onions finely chopped
  • ¼ cup of chopped parsley
  • ¼ cup chopped mint
  • 2 spring onions finely sliced
  • ¼ cup of toasted sunflower seeds
  • ¼ cup of toasted plain skinless peanuts – ground up in a pestle and mortar.
  • 1 chilli – finely chopped (optional)

Vinaigrette –

  • 3 parts Olive oil
  • 1 part red wine vinegar
  • 1 tbsp. honey
  • 1 tsps. Dijon mustard
  • 1 garlic clove crushed
  • Salt and pepper to taste

In a small bowl mix 3 parts of olive oil to 1 part of red wine vinegar.

Add the honey, mustard and garlic

Mix well with a whisk and season

Taste and adjust as necessary

To roast the seeds and peanuts –

Place the seeds/peanuts in a pan

Keep them moving (by shaking the pan) and watch as they can burn easily! Once you start to see a light brown colour on them, take them off the heat. Place the peanuts in a pestle and mortar and pound into a course crumbly texture

Place all the salad ingredients into a bowl

Dress the salad just before serving



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