RECIPE: Chickpea and Feta Salad



- one tin or can of chickpeas or puy lentils

- handful of ripe mini tomoatos

- 1/4 cucumber chopped

- 1 or 2 sticks of celery chopped

- handful of chopped red cabbage

- 4 radishes

- small handful of feta or mozzarella cheese

- 2 spring onions chopped, or 1/2 red onion 

- a handful of any herb such as parsley or coriander

- 3 good handfuls of rocket or lettuce 


Honey Mustard Dressing:

- 8 tablespoons of olive oil

- 1 tablespoon of honey

- 2-3 teaspoons of dijon mustard

- 3 tablespoons apple cider vinegar or balsamic vinegar


Whisk together dressing ingredients and pour over salad. Ta-da! A deliciously healthy plant based dinner done in 10 minutes.

Recipe brought to you by Jennifer Still of White Feather Nutrition