Crunchy Chick Pea Salad with Feta Dressing
2 large pita breads
1 small red onion, sliced
100 grams Delmaine marinated feta
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons hot water
1 x 400 grams tin Delmaine Chick Peas, drained and rinsed
250 grams cherry tomatoes
6 radishes, finely sliced
Half a cucumber, chopped
1 large bunch flat leaf parsley, roughly chopped
1 small bunch mint, roughly chopped
Preheat the oven to 200°C.
Carefully split the pita breads in half through the middle if you have thick ones (this is unnecessary with the thin kind). Place on a baking tray. Bake for 6-8 minutes until crisp, turning once. Cool on a wire rack.
In a small food processor, blend the feta with lemon juice then slowly whisk in the olive oil and finally enough hot water to make a creamy dressing. Set aside.
Place the red onion in a small bowl and cover with water. Sit for 10 minutes then drain thoroughly.
In a serving bowl combine the onion, chickpeas, tomatoes, radishes, cucumber, parsley and mint. Just before serving, crumble over the pita bread and season with salt and pepper, toss, garnish with Kalamata Olives then drizzle over dressing. Serve with extra dressing