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Pink Lady® apple, rocket, chickpea and feta salad

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Rate this recipe 2.9/5 (74 Votes)

Ingredients

  • 3 tbsp sherry vinegar
  • 2 tbsp olive oil
  • 1-2 tsp grated horseradish, to taste
  • a pinch of caster sugar
  • Salt & freshly ground black pepper
  • 2 tins chickpeas, drained & rinsed
  • 3 large or 4 medium Pink Lady® apples, cored and chopped
  • 140g rocket (2 bags)
  • A small bunch of mint, leaves chopped
  • 200g feta cheese, crumbled

Details

servings 8
Level of difficulty Average
Preparation time 10mins
 Cost Average budget

Preparation

Step 1

In a large bowl, whisk together the sherry vinegar with the olive oil, horseradish and caster sugar. Season to taste with salt and freshly ground black pepper.

Step 2

Stir through the chickpeas and chopped apple, making sure everything is well coated in dressing. At this point the salad will keep for 24 hours in the fridge.

Step 3

Once you are ready to serve, lightly toss through the rocket and the mint and pile into a serving dish.

Step 4

Finally, crumble the feta on top and serve.

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