Ingredients
Scale
- 2 cups canned chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 7 oz (200 g) block feta cheese
- 2 tbsp cornstarch
- 2 tbsp olive oil (for frying or air frying)
- 1 small cucumber, diced
- ¼ small red onion, thinly sliced
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh mint (optional)
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small garlic clove, minced
- ½ tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Pat the feta dry and cut it into bite-sized cubes. Lightly coat the cubes with cornstarch.
- Heat olive oil in a skillet over medium heat and cook the feta for 2–3 minutes per side until golden and crispy. Alternatively, air fry at 390°F (200°C) for 8–10 minutes, turning halfway through.
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint.
- Whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper until smooth.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Top with the crispy feta just before serving. Garnish with extra herbs and a crack of black pepper if desired.