I was about to make hummus today and then remembered that I had some feta cheese.  So I ended up making a “fridge forage” garbanzo bean salad and it turned out very well. It’s great on its own, or as a side dish. Also handy because you can make it ahead and keep it in the fridge (up to two days). It’s also something you can play with, changing ingredients here and there (see below). Nice summer dinner option.

Ingredients and instructions below…

• 1 400 gram jar of garbanzos (chick peas), drained & rinsed
• 2-3 tbsp spring onion, minced
• 2 roasted piquillo peppers, sliced
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh parsley
• 1 lime, juiced
• 4 tbsp extra-virgin olive oil
• 1 garlic clove, pressed
• 1 cup feta cheese, crumbled
• freshly ground black pepper

Combine rinsed and drained chickpeas, piquillo peppers, onion, chopped cilantro and parsley, lime juice, olive oil and garlic in a bowl. Toss gently to blend the ingredients, add crumbled feta and toss again. Season to taste (I don’t find salt necessary because of the feta, but like to add a bit more black pepper).

This version has a good splash of Tabasco, so the greek yoghurt on the side is a nice cooling accompaniment.

This version has chopped wilted baby spinach added to it, making it feel even healthier! 😉