Salad

Chickpea, olive and feta cheese salad

1 cup dried chickpeas
8 oz. Greek sheep's milk feta cheese, cubed
4 oz. kalamata olives, pitted and halved
8 oz. cherry or grape tomatoes
large handful of parsley, coarsely chopped
5 tablespoons olive oil
juice of one lemon
1 clove garlic, crushed
2 teaspoons harissa / chilli garlic paste
1/2 teaspoon salt

Soak the chickpeas overnight in water with a little yogurt whey or lemon juice. Bring to a boil, then reduce heat to low and cover, cooking for one and a half hours or until soft. Drain and add to a large bowl.

If using cherry tomatoes, halve first and add to the chickpeas, along with the feta cheese, olives and parsley.

In a small bowl, whisk together the olive oil, lemon juice, garlic, harissa and salt to make the dressing. Pour over the salad and mix gently together. Serve at room temperature or cold.