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Greek Marinated Chickpea Salad

WITH Sarah McCarthy

Dinner/Lunch • 30 Minutes • Serves: 4 • Cost: $13.00 ($3.25 per Serve)

A Mediterranean-style dish with bright and fresh flavours, packed full of antioxidants from the variety of colourful veg. This recipe works as a side dish or a main course. For a side dish, it will serve 8. A great light lunch or dinner meal to pair with a piece of lean steak or fish cooked on the BBQ. Or use this as a dish to take for a dinner with friends and family this Summer!


  • 800g chickpeas (2 cans, drained) 


  • 2 tbsp red wine vinegar
  • 5 tbsp extra virgin olive oil
  • 1 garlic clove (minced)
  • 2 tsp dried oregano
  • ½ tsp Dijon mustard
  • Salt and pepper

Quick Pickled Onion 

  • ½ red onion (finely sliced)
  • ½ cup red wine vinegar
  • 1 tsp white sugar
  • Salt


  • 250g cherry tomatoes (halved)
  • 3 cups spinach (sliced)
  • 100g feta
  • ¾ cup chargrilled capsicum (drained and sliced)


  1. Mix pickled onion ingredients in a bowl, set aside for 30 min until onion is wilted. Drain.
  2. Shake dressing ingredients in a jar.
  3. Place chickpeas in microwaveable bowl. Toss with half dressing.
  4. Microwave 1.5 min stirring every 30 seconds, until warmed through. Set aside for 20 min to marinate.
  5. While waiting for the pickled onions and chickpeas to marinate, assemble the salad. Add spinach to bowl, add marinated chickpeas, tomatoes, pickled onion and capsicum.
  6. Pour over remaining dressing, toss well. Crumble feta to serve