Chickpea Salad with Mint, Feta and Walnuts

This is one of those root around in the cupboard/fridge and see what I have kind of salads, but it actually worked out really well. Its a nice fresh summer type salad, for eating outdoors in the sunshine as a very lazy lunch. This makes lunch for 2-3, or as a side for 4-5.


  • 2x400g tins of chickpeas, drained
  • 1 bunch mint, finely chopped
  • 100g feta, crumbled
  • 100g chopped leek
  • 75g walnuts
  • Juice of 1 lemon
  • 3-4 teaspoons of olive oil
  • 2 tablespoons creme fraiche
  • 1 crushed clove of garlic


  • Saute the chopped leek in olive oil over a medium heat in a saucepan until softened and starting to crisp, approximately 3-4 minutes.
  • Meanwhile, mix the lemon juice, remianing olive oil, creme fraiche, chopped garlic clove and half the chopped mint in a jar/container with a lid, and shake vigourously to make the dressing.
  • Take the leeks off the heat and stir in the drained chickpeas.
  • Leave to cool slightly until a bit warm and add the feta, walnuts, dressing and remaining mint to the leek and chickpeas.
  • Stir the ingedients together to combine, check for seasoning and serve.

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