(Serves 4 as a starter portion)
INGREDIENTS:
1 can chickpeas, drained of all liquid
150g feta, cubed or crumbled
1/2 cup halved Rosa tomatoes
5 spring onions, finely sliced
1/3 cup chopped coriander leaves
4 halved ciabatta rolls, lightly brushed with olive oil and toasted
DRESSING: (Optional: combine all of these ingredients in a blender and whizz together)
1 small red chili, seeded and chopped
Juice of 1 lemon
Finely grated rind of 1/2 lemon
1 thumb of grated fresh ginger
2 cloves garlic, chopped
2T soya sauce
1/2 cup fruity olive oil
2T sugar or 2T honey
Salt and pepper to taste
METHOD:
In a bowl, mix the salad ingredients together. Make the dressing separately and pour a generous quantity over the chickpea/feta mixture. This is delicious served in smaller portions, as a healthy starter or as a fresh main course for lunch.
