To celebrate National Vegetarian Week (15th-21st May) I wanted to share one of my most loved (and meat-free!) summer dishes. This delicious seasonal salad is inspired by the vibrant flavours of the Middle East and was one of the first recipes I created after leaving my City job in 2004 and starting my MSc in Nutritional Medicine. It remains one of my favourite salads as it's so simple and healthy and makes a great lunch or even a fresh addition to the typical barbecue fair.
Better yet, chickpeas are beneficial for the body as they are high in nutrients such as calcium, potassium, beta-carotene, folic acid and vitamin C. Chillies are thought to speed up the metabolism by up to 15%, which is particularly useful for anyone trying to lose weight.
100g feta cheese, crumbled (optional)
Coriander leaves, shredded
1. Add all the salad ingredients to a large bowl.
2. Add all the dressing ingredients to a small jar and shake to mix thoroughly.
3. Pour the dressing over the salad and garnish with crumbled feta cheese.