Chickpea, Feta & Coriander Salad


Preparation info

  • Difficulty


  • Serves


    as a Side dish

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is my friend Stephen’s way of serving chickpeas. It can be made beforehand and left to marinate for a couple of hours before being served at room temperature. Make sure that everything has cooled before you mix it all together, or else the feta will melt. I bought skinned chickpeas in Greece, which worked well and, if you need to be a little more spontaneous, you can use tinned chickpeas. Serve with chicken breasts or lamb chops that have been marinated in cumin and yoghurt and then grilled.


  • 250 g (9 oz) dried chickpeas (without skins if possible), soaked overnight in cold water, or 400 g (14 oz) tinned chickpeas
  • 250 ml (1 cup) olive oil
  • 1 large red onion, chopped
  • 5 garlic cloves, very finely chopped
  • 1 or 2 red chillies, seeded and finely chopped
  • 250 g (1⅔ cups) crumbled feta cheese
  • 4 spring onions (scallions), green part only, chopped
  • 25 g (½ cup) chopped coriander (cilantro)
  • 30 g (1 cup) chopped flat-leaf (italian) parsley
  • juice of 1 lemon


If you’re using tinned chickpeas, just rinse them and put them in a bowl. Otherwise, rinse the soaked chickpeas, put them in a saucepan, cover generously with water and bring to the boil. Lower the heat slightly and cook for 1–1½ hours, until they are soft but not falling apart, adding salt towards the end of the cooking time. Leave them in their liquid if you will not be making the salad right away. When cooled, drain and put the chickpeas in a large bowl, picking out as many of the loose skins as you can. (You can put them in a colander and shake roughly or rub them around with your hands, then pick out the skins.)

Heat 3 tablespoons of the olive oil and fry the red onion gently until it is cooked through and lightly golden. Add the garlic and chilli and cook for a few more seconds until you can smell the garlic. Take care not to brown the garlic. Leave to cool completely.

Add the feta, spring onion, coriander, parsley and lemon juice to the chickpeas and season with pepper and a dash more salt, if needed. Add the cooled garlic oil and the remaining olive oil and mix through very well.