Feta Chickpeas Salad

  • Dinner
  • Servings
  • 3Spicy
  • 30 MinsCook Time
  • Cuisine : Others
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Chickpeas used a lot in Lebanese and Arabian cuisine. Be carefully while using feta cheese because it’s salty. This same mixture can be used as a salad


  • 2 cups Chickpeas precooked in pressure cooker
  • 50 grams crumbled Feta cheese
  • 2 tsp red chilli  powder
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell pepper
  • salt to taste
  • 1 tsp chopped Garlic
  • few chopped Parsley leaves
  • 3-4 mini Pita bread
  • 2 tsp Cumin powder
  • 2 tsp Coriander powder
  • Few pinches of lemon zest
  • 6 tbsp Olive oil
  • 1 tbsp lime juice

Step By Step Method

  • Step 1. In a hot pan, add oil. Add onions, garlic, chopped bell peppers, salt and pepper, boiled chickpeas, coriander powder, cumin powder, red chilli powder, lemon zest and lemon juice. Give this a good toss.

    Step 2. Once fragrant, remove in a bowl. Top with feta cheese and parsley.

    Step 3. Mix chilli, cumin and coriander powder in the olive oil.

    Step 4. Brush the pita bread with the prepared masala olive oil and toast lightly in the oven for 5-7 minutes at 150 degrees celsius.

    Step 5. Serve the salad with your pita bread. 

About Chef


Chef Deepu is a successful restaurateur from Chile running multi award winning restaurants. He is young and passionate about both finger foods & football. He loves the environment of a kitchen and feels a kitchen is a place where ingredients come alive. Cooking for him is not chemistry but an art in itself. It requires more intuition and taste rather than exact measurements.

Chef Deepu has previously worked with Dublin Restaurant and Bar and with Soul Of India as CEO and Head Chef, Chile. He also has plans of opening up a Soul of India restaurant in Pune, India, very soon. Soul of India has been ranked the No. 1 Indian restaurant in Chile, under his leadership.

A specialist in Indian, Italian, Latin, Japanese and French cuisines, Chef Deepu has also been featured on Zee Khana Khazana.