Feta, Chickpea & Parsley Salad

In this fresh salad, parsley takes the place of lettuce or other salad greens. It’s a punchy salad that teams well with lamb or makes a great meatless first course.

The Cumin Chickpeas are delicious served by themselves as a nibble with drinks or scatter them through other salads for interest and flavour.

Serves 6 as side or first course

2 cups flat-leaf parsley leaves
1 x 160g tub Origin Earth Feta in Brine, drained and cut into small cubes

1 x 400g can chickpeas, drained and rinsed
1 tbsp ground cumin
2 tsp sea salt
1 tsp Orcona Sweet Smoked Paprika
½ cup olive or vegetable oil

½ cup Origin Earth Pot Set Yoghurt
2 tbsp olive oil

1              For the Cumin Chickpeas, preheat oven to 200°C. Place chickpeas on a baking tray and dry in oven for about 5 minutes.

2              Combine cumin, salt and paprika in a small bowl and set aside.

3              Heat oil in a frying pan over a medium heat. Add dried chickpeas and fry for about 5 minutes or until golden. Drain on paper towels, then toss chickpeas in cumin mixture. Set aside until required.

4              For Yoghurt Vinaigrette, place yogurt, oil and salt to taste in a bowl and whisk to combine.

5              To assemble salad, place parsley, feta and chickpeas in a bowl and toss to combine. Just prior to serving, drizzle with Yogurt Vinaigrette.