This smashed chickpea and feta salad makes a hearty, no-cook supper for two in just 15 minutes. It makes a great lunch box, too. Smashing the chickpeas helps them to soak up some of the dressing.
- Lemon ½, juiced
- Olive oil
- Cumin seeds 1 tsp
- Red chilli 1 small, seeded and diced
- Chickpeas 400g tin, rinsed and drained
- Red onion ½, chopped
- Cucumber ¼, diced
- Baby plum tomatoes 6, halved
- Feta 50g, crumbled
- Dill or Flat-leaf parsley a small bunch, chopped
Whisk the lemon juice, 2 tbsp oil, cumin seeds and chilli with some seasoning in a large bowl. Lightly mash the chickpeas with a potato masher or the end of a rolling pin, and add them to the dressing bowl with the onion, cucumber and tomatoes, and leave to marinate for 5 minutes. Stir through the feta and herbs to serve.